Mashed Potatoes and Pumpkin
3 cups cubed peeled fresh pumpkin (about 1 pound)
3 cups diced and peeled baking potatoes (about 1 pound)
1 cup milk
1 (10-1/2-ounce) can low-salt chicken or vegetable broth
2 garlic cloves, sliced
1 bay leaf
1/2 cup sour cream
2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon ground nutmeg
Combine the first 6 ingredients in a Dutch oven, and bring to a boil. Cover, reduce heat, and simmer until liquid is absorbed (about 20 minutes) stirring occasionally. Remove from heat, and discard bay leaf.
Mash with a potato masher. Stir in sour cream and remaining ingredients.