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Potato and Pumpkin Bake (D/P, KLP, TNT)
Source: Self
Serves: 12

5 large potatoes
1 large chunk of pumpkin
1 liter mineral water (I prefer the taste to tap water)
1 tbsp. kosher salt
1 or 2 tbsp. butter or margarine (to taste)
Salt and crushed black pepper to taste

Peel the potatoes, cut them into large chunks and place them in a large pot with enough mineral water to cover.

Add 1 tbsp. of kosher salt and bring to a boil on high heat.

Meanwhile, peel the pumpkin, cut it into large chunks, and add one large chunk of it to the pot with the potatoes.

Preheat oven to 200°C/400°F.

When the pot comes to a boil, lower the flame to medium-high and continue cooking until the potatoes and pumpkin are soft.

Drain the water and mash the potato-pumpkin mixture together with one or two tbsp. of butter or margarine. Add salt and pepper to taste.

Transfer to a (disposable) aluminum pan (22x35cm/9"x13") and bake at 200°C (392°F) (turbo setting) for 45 minutes to 1 hour, until nicely browned.

Cool before cutting into 12 portions. May be stored in the refrigerator and rewarmed before serving.

Posted by Yosef Gilboa

Nutritional Info Per Serving: N/A