Pumpkin-Infused Mashed Potatoes

1. 1

   Cut the potatoes into large chunks, leaving the skins on.

2. 2

   Place the potatoes and 1 1/2 cups water in a stovetop pressure cooker.

3. 3

   Securely close the cooker and set the pressure regulator over the vent as directed by the manufacturer. Heat until a steady stream of steam escapes and it whistles, about 10 minutes. Adjust the heat so the regulator rocks gently. Cook for 10 minutes. Allow the pressure to release naturally according to the manufacturer's directions, 5 to 10 minutes. Unlock the lid and remove it.

4. 4

   Drain the water and mash the potatoes. Stir in the margarine. Stir in the pumpkin, salt, pumpkin pie spice, and basil until combined.

• Calories 208.43 kcal Moderate
• Protein 4.52 g Low Source
• Carbs 36.87 g Moderate
• Total Fat 5.83 g Moderate
• Saturated Fat 1.31 g Moderate
• Trans Fat 0.98 g High
• Cholesterol 0.0 mg Low Source
• Sodium 15.88 mg Low Source
• Fiber 3.71 g Moderate
• Sugar 2.57 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 43.51 mg Low Source
• Iron 1.76 mg Low Source
• Potassium 800.77 mg Moderate
• Vitamin A 1423.76 mcg_rae Good Source
• Vitamin C 35.92 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

No known allergens listed for this recipe. Always double-check ingredients for your needs.