Jarrahdale Mashed Potatoes with Garlic and Horseradish
The Jarrahdale cooks up very well with the potatoes and
adds a light and fresh flavor. The low sugar of the pumpkin
can't be tasted and the garlic and horseradish give a piquant
zing that spices up this old favorite.
1 Jarrahdale Pumpkin
6 medium sized Yukon Gold potatoes
4 cloves garlic, diced
1/4 C butter
1/4 C cream
1/4 C chopped horseradish
salt and pepper to taste
parmesan cheese to taste
Heat Jarrahdale in 250 oven for 25 minutes. Cool, halve and scoop out flesh.
Microwave potatoes with holes poked in them for about 12 minutes.
Skin potatoes if desired and then dice them.
Add potatoes, squash, cream and butter to a pot on medium heat.
Mash as the potatoes cook down and become tender, about 25 minutes.
Add more cream if the potatoes become stiff or dry.
Add garlic, horseradish, salt and pepper. Cook for another 5 - 10 minutes.
Serve in the Jarrahdale Pumpkin and top with parmesan cheese.