by Kerstin
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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
Merrill is a co-founder of food52.
This sounds amazing. Three of my favorite ingredients in one dish. Can't wait to try this.