Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Mashed Potatoes with Pumpkin and Greens Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: Mike Krautter Prep Time: 50 mins Total Time: 1 hr 20 mins Servings: 12 For a slightly different take on the usual potatoes, pumpkin and braised Swiss chard are mashed along with the spuds for a dish still wholly suited to the holiday table. Ingredients 2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces (5 cups) 1 head garlic, halved lengthwise Coarse salt and freshly ground pepper 3 pounds pumpkin or orange-fleshed squash, such as calabaza, peeled and cut into 2-inch pieces (8 cups) ½ stick unsalted butter ¼ cup extra-virgin olive oil 1 medium yellow onion, coarsely chopped (2 cups) 2 bunches rainbow Swiss chard (1 ½ pounds total), leaves and stems separated, leaves cut into 2-inch pieces ½ cup whole milk Pinch of freshly grated nutmeg Directions Cover potatoes and garlic with 2 inches water in a large pot. Bring to a boil; season with salt. Reduce heat to medium and simmer 5 minutes. Add pumpkin and simmer until just tender, about 15 minutes. Remove garlic; drain. Add butter and oil to pot and heat until butter melts. Add onion and chard stems; cook, stirring occasionally, until onion is translucent, about 8 minutes. Add chard leaves, milk, and nutmeg; season with salt and pepper. Simmer, partly covered, just until chard is tender, about 3 minutes. Remove from heat and stir in potatoes and pumpkin, smashing lightly with the back of a spoon but leaving some larger pieces. Season with salt and pepper; serve. Originally appeared: Martha Stewart Living, November 2015 Rate It PRINT