Pumpkin Potato Mash with Sage

Ingredients

• 800 g waxy potatoes
• 500 g pumpkin flesh (e.g., Hokkaido pumpkin)
• 125 ml hot milk
• 100 ml heavy cream (min. 30% fat)
• 2 tbsp butter
• Salt
• freshly ground nutmeg
• 10 fresh sage leaves
• 1 Garlic clove
• 4 tbsp clarified butter

Instructions

1. 1.

   Wash, peel, and roughly cube the potatoes. Roughly cube the pumpkin flesh as well and cook both in boiling salted water for 25 minutes until tender. Drain the potatoes and pumpkin and mash with a potato masher or press. Stir in hot milk, cream, and butter until smooth; season with salt and freshly grated nutmeg to taste.

2. 2.

   Wash sage, dry thoroughly, and tear into small pieces. Peel the garlic clove and cut into thin slices. Fry both in hot clarified butter for a short time in a pan, then drain on paper towels. Spoon the mash into preheated bowls, sprinkle with sage and garlic, and serve hot.