Ingredients
- 500g Vivaldi potatoes, peeled, chopped
- 40g butter, chopped
- 60ml (1/4 cup) milk, warmed
- 500g pumpkin, peeled, steamed, mashed
- Basil pesto, to serve
Directions
Step 1
Place the potato in a saucepan and cover with cold water. Bring to the boil over medium heat and cook for 25 minutes or until tender. Drain. Return to the pan. Cook over low heat for 2-3 minutes or until dry. Use a potato masher to mash until smooth. Gradually mash in the butter and milk. Swirl in mashed pumpkin. Season with salt and white pepper. Top with pesto.