Food & Wine


It's November, the eating-est month of the year. In celebration of the approaching Thanksgiving holiday, we'll spend the month offering up recipes that would make nice, change-of-pace additions to your big meal. Today's recipe from and is published in this month's Gourmet.


1 1/2 lbs. large boiling potatoes

1/2 stick unsalted butter, cut into pieces

1 cup canned pure pumpkin

3/4 cup whole milk, warmed

1/4 lb. Italian Fontina cheese, diced (about 1 cup)

1 1/2 teaspoon finely chopped sage

1 tablespoon cider vinegar

1/4 teaspoon grated nutmeg


Peel potatoes and cut into 1-inch pieces, then put in a 3-quart saucepan with 2 teaspoons salt and enough cold water to cover by 1 inch. Simmer, uncovered, until tender, about 15 minutes.

Drain potatoes, then return to pot. Add butter and mash with a potato masher. Stir in pumpkin, warm milk, cheese, sage, vinegar, nutmeg, and 1/4 teaspoon each of salt and pepper. Makes four servings.