If you have leftover canned pumpkin or want an easy, comforting side dish, these Cheddar Pumpkin Mashed Potatoes with rosemary are perfect. Classic mashed potatoes are comforting on their own with butter and cream, but they also make an excellent canvas for additional flavors—especially for holiday meals. This version adds pumpkin for creaminess and color, sharp cheddar for cheesiness, and fresh rosemary for an herbal lift. Follow along and make a batch for your next dinner.

HOW TO MAKE THE BEST MASHED POTATOES

Russet potatoes are ideal for mashed potatoes because their high starch content yields a light, fluffy texture that absorbs butter and milk well. You can use Yukon Gold or red potatoes if you prefer, but russets give the classic, airy result.

For the fluffiest mash, use a hand masher. A stand mixer can work if used on the lowest speed and briefly; overworking potatoes with a mixer will make them gluey and gummy. Keep your milk and butter at room temperature so they blend smoothly into the potatoes.

Adding pumpkin gives the potatoes a subtle sweetness, a creamy texture, and a pleasant orange hue. Shredded cheddar folds in cheesy richness, and chopped fresh rosemary brightens the dish with an aromatic note. These mashed potatoes pair well with roasted meats, especially pork or turkey, and are a great addition to any holiday table.

I served these alongside a maple-glazed pork tenderloin, but they equally complement roasted chicken or a vegetarian main.

WHAT YOU’LL NEED TO MAKE CHEDDAR PUMPKIN MASHED POTATOES

• 1 pound russet potatoes, peeled and cubed
• 1 garlic clove
• 1/2 cup canned pumpkin puree
• 1/2 cup shredded cheddar cheese
• 1/2 cup butter, softened
• 1/4 cup whole milk, warmed
• 1 tablespoon fresh chopped rosemary
• 1/4 teaspoon salt plus more to taste

OTHER PUMPKIN RECIPES YOU MIGHT LIKE

• Pumpkin Rice Krispie Treats
• Pumpkin Chili
• Homemade Pumpkin Granola

For more ideas, check a pumpkin recipe roundup to see a variety of ways to use canned pumpkin in both sweet and savory dishes.

If you try this recipe, I’d love to hear how it turns out—leave a comment, rate it, or share a photo on Instagram.

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Yield: 4 servings

Cheddar Pumpkin Mashed Potatoes

These Cheddar Pumpkin Mashed Potatoes are a cozy, flavorful side made with pumpkin puree, sharp cheddar, and fresh rosemary.

Prep Time
2 minutes

Cook Time
8 minutes

Additional Time
5 minutes

Total Time
15 minutes

Ingredients

• 1 pound russet potatoes, peeled and cubed
• 1 garlic clove
• 1/2 cup canned pumpkin puree
• 1/2 cup shredded cheddar cheese
• 1/2 cup butter, softened
• 1/4 cup whole milk, warmed
• 1 tablespoon fresh chopped rosemary
• 1/4 teaspoon salt plus more to taste

Instructions

1. Place the potatoes in the Instant Pot with 2 cups of water and set the timer to 8 minutes. Lock the lid and set the valve to seal.
2. When the timer ends, quick-release the pressure by moving the valve from seal to vent.
3. Transfer the potatoes to a mixing bowl. Mash by hand with a potato masher, or beat briefly at the lowest mixer speed—avoid overworking.
4. Add the garlic, pumpkin, cheddar, butter, warmed milk, rosemary, and salt. Mash or beat until the mixture is smooth and the cheese is melted. Taste and adjust seasoning as needed.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 394
Total Fat: 29g
Saturated Fat: 18g
Trans Fat: 1g
Unsaturated Fat: 9g
Cholesterol: 77mg
Sodium: 431mg
Carbohydrates: 29g
Fiber: 4g
Sugar: 3g
Protein: 7g