by Kerstin
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my 19 recipes »
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Kerstin's Notes:
Expand10 red potatoes, scrubbed and cut into chunks Ask a question about this ingredient
1/2 tablespoon olive oil Ask a question about this ingredient
1/2 bulb fennel, trimmed and chopped Ask a question about this ingredient
2 garlic cloves, minced Ask a question about this ingredient
2 15-ounce cans pure pumpkin puree Ask a question about this ingredient
1 10-ounce package frozen spinach, cooked and well drained Ask a question about this ingredient
1 cup buttermilk Ask a question about this ingredient
2 teaspoons salt Ask a question about this ingredient
Bring a large stockpot of water to a boil over high heat and boil potatoes for 18 to 22 minutes or until tender. Drain and place in a very large bowl.
Ask a question about this stepMeanwhile, heat olive oil over medium high heat in a medium skillet and saute fennel for 6 to 8 minutes or until tender. Add garlic and saute one additional minute.
Ask a question about this stepMash potato chunks in the large bowl with a fork. Mix in fennel, pumpkin puree, spinach, buttermilk, and salt.
Ask a question about this step
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
This sounds amazing. Three of my favorite ingredients in one dish. Can't wait to try this.