Creamy Tuscany Pumpkin Mashed Potatoes October 12 2015, 0 Comments

Serves 4 to 6


  • 2 cups Cucina Antica Tuscany Pumpkin sauce
  • 3 lbs. russet potatoes
  • 1 cup Pecorino Romano Cheese
  • 2 tbsp. butter
  • 2 tbsp. part-skim milk 
  • 2 tsp. garlic, minced
  • 2 tsp. fresh chives, chopped
  • Salt and pepper to taste


Peel and boil potatoes until well softened. Drain and place in a large mixing bowl. Add butter and mash until potatoes are broken down and butter is melted. Add Cucina Antica Tuscany Pumpkin sauce, milk, and garlic and whip with an electric mixture until well combined and peaks begin to form. Stir in cheese. Add salt and pepper to taste and extra pumpkin sauce and garlic as desired. Mix again. Top with extra cheese and chives. Enjoy as is or with gravy. 

These creamy pumpkin potatoes are the perfect addition to your holiday menu.