Pumpkin & Parmesan Mashed Potatoes
This recipe includes all of our favorite thanksgiving flavors mixed into one side. The best part is, you can make it ahead and reheat it when you're ready to serve. A comforting and delicious dish anytime of the year.
SHOPPING LIST:
2 pounds of yukon gold potatoes, peeled
1- 6 ounce jar Bella Cucina Pumpkin & Sage Pesto
4 Tablespoon butter, unsalted
1 cup grated Parmesan Cheese
1/2 cup heavy whipping cream, warmed
1 teaspoon Bella Cucina Wild Oregano & Sage Salt
PREPARATION:
Place the potatoes in a saucepan and cover in cold, salted water. Cook until tender and done when pierced with fork. Drain well, then place in stand mixer with the pumpkin pesto. Mix until well blended. Add the cream, butter, Parmesan cheese and salt. Blend until smooth and creamy. Add ½ cup grated Parmesan cheese and whip with the whisk attachment. Keep warm or place in a baking dish and keep warm, covered in a 250 degree oven until ready to serve, or keep refrigerated and reheat for 2-30 minutes until ready to eat.
Optional: Top with Roasted chopped pecans and fried sage leaves.