Baked Truffle Pumpkin Mashed Potatoes

Just because Thanksgiving is over doesn’t mean you can’t serve mashed potatoes at your next meal. And you should think about serving this healthy spin on a turkey day classic by combining potatoes with pumpkin and truffle oil! Whether you’re starting from scratch on a cold winter day, or looking for ideas to boost the nutrition in your leftovers it can be easy to elevate the nutrition of your favorite comfort foods.

By adding pumpkin you’re getting a high dose of beta-carotene, which is an important antioxidant linked to lower rates of certain cancers including breast cancer and lung cancer.  Carotene-rich foods are also good for your heart; helping protect against heart disease, hypertension, and stroke. Pumpkin is also high in fiber, which is important for healthy digestion, hunger and weight control.

Don’t throw out the pumpkin seeds! Roast them for a family favorite healthy snack.  I like to sprinkle them on salads or even oatmeal.  Pumpkin seeds are rich in the potent anti-inflammatory fat, omega-3s.

I start my mashed potatoes by baking them rather than boiling to help reduce nutrient loss like potassium. Potatoes, even white ones, do contain additional nutrients like fiber and magnesium (in the skin).  It’s easy to roast a pumpkin at the same time you’re baking your potatoes.

Baking the potatoes at the end with bread crumbs and any toppings you desire really makes this dish unique!


  • 2 cups (425 g) roasted pumpkin (after cooking — start with 1 small sugar pumpkin or use BPA-free canned pumpkin)
  • 5 pounds organic russet or Yukon gold potatoes
  • 1 tsp truffle oil
  • 1 1/2 Tbsp. olive oil
  • 1/4 cup (25 g) gluten-free bread crumbs
  • 2 garlic cloves
  • sea salt and fresh ground pepper, to taste
  • Optional: 2 Tbsp. organic grass fed butter (like Kerrygold), ¼ cup organic reduced fat 2% sour cream, 1 cup organic grass fed cheddar cheese (like Kerrygold).


      1. Preheat oven to 425 F or 218 C.
      2. Roast pumpkin or use organic BPA-free canned pumpkin.
      3. Scrub potatoes and puncture a hole with a fork in each one.
      4. Place potatoes directly on oven rack.
      5. Cook pumpkin and potatoes for about an hour, checking at 40-50 minutes.  Pumpkin is done when skin is dark brown and easily peels from flesh.
      6. Potatoes are done when skin is a bit crunchy to the touch (use a pot holder they’re hot!).
      7. Remove pumpkin and potatoes from oven and let cool a bit. Then cut in half.
      8. Lower oven temp to 350 F or 177 C. Scoop flesh from potatoes and pumpkin into bowl.
      9. Chop up garlic and 1-2 potato skins (or more!) and add to bowl.
      10. Add salt, pepper, truffle and 1 Tbsp olive oil to bowl (if including dairy options add that now) and mix until well combined.
      11. Transfer to an oven safe baking dish and drizzle ½ Tbsp. olive oil over top.
      12. Sprinkle breadcrumbs over top dish.
      13. Place in oven and cook for about 30 minutes until breadcrumbs are golden brown.
      14. Remove from oven and let cool and serve!

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 50 minutes

Servings: 12

Calories: 190

Fat: 2g

Trans Fat: 0g

Cholesterol: 0g

Sodium: 15mg

Carbohydrates: 38g

Fiber: 3g

Sugars: 1g

Protein: 5g