Mash Your Potatoes with Pumpkin

Rath-Wald, Carmen. "Mash Your Potatoes with Pumpkin." Napoleon Homestead, 15 November 2017, 3.


In the new Gutes Essen book, which accompanies the DVD of the same name, Donna Lee (Maier) Eszlinger of Ashley shares her recipe for, Kartoffel-Kurbis Stumbus or Potato-Pumpkin Stumbus. Actually, I guess it was her mother’s recipe, and Donna says of it:

“I remember watching my mother dice and cut up her pumpkin into cubes, then peeling our potatoes, and cooking them together and then browning the flour to add to this once it was all mashed together.”

Then she adds:

“I loved the smell of the flour browning in her cast iron frying pan; to be added to the pumpkin and potato mixture. When dad would come in from doing outside chores on cold winter days, oh, sitting down to eat this was heavenly, along with port roast or chops. Mom would open up several jars of home-canned green beans to finish out the meal.”


Ingredients:

3 to 4 medium potatoes, peeled and cut into cubes 1-quart squash or pumpkin, cubed ˝ medium onion

Directions:

Place all into a large kettle, add water to cover veggies, and 1 teaspoon salt. Bring to a boil. Cook until tender. Drain water. Brown 3 tablespoons flour in butter (they used lard); mash this into the potato-pumpkin mixture until nice and blended. Add pepper to taste and some garlic granules for extra flavor. Serve with pork chops, or port roast, as well as some pickles or relish.


When I was growing up, my mother made a version of this recipe. We also had pickled beets on the table since the beets and juice added a nice tang to the potato pumpkin mixture. I made a quick side dish of mashed pumpkin and potatoes the other night, but did not add the onion or the rue. John deemed it delicious and the tiny pumpkin I baked was just large enough to use with the three boiled potatoes. I’m thinking this is a comfort food, and brings back wonderful memories.

Donna says:

“The memories of the good old days…people didn’t run to the store to get things for meals. We had a cellar with all canned goods from our gardens, and home raised potatoes were stored for the winter months. So it [this recipe] was fixed more often, because we had the food on hand. I can still see my mom preparing this, and what memories.”

I guess enjoying our food is not only the taste at the time, it is also the memory of the other times we enjoyed the same food. Pumpkin is low in calories and high in fiber making it part of a nutritious meal.

Thank you, Donna for sharing your recipe and memories. For more information about this column or something else, please contact me at the NDSU Extension Office in Logan County by calling 701-754-2504 or email me at: carmen.rath.wald@ndsu.edu. I would be glad to help!

Reprinted with permission of Carmen Rath-Wald and the Napoleon Homestead.


Permission to use any images from the GRHC website may be requested by contacting Michael M. Miller