Pumpkin Shaped Mashed Potato Bites
Let’s give your holiday guests pumpkin to talk about! Enchant your guests and loved ones with these charming Pumpkin Shaped Mashed Potato Bites. This holiday season, transform your ordinary mashed potatoes into adorable pumpkins, infusing them with warm, inviting hues using Suncore Foods® Autumnal Baked Sweet Potato Yam & Purple Sweet Potato Powders. Savor the deliciousness and creativity of this fun recipe with Suncore Foods®.
Ingredients
Pumpkin Shaped Mash Potato Bites:
4 medium-large gold potatoes, peeled & cubed (about 4 cups of cubed potatoes, 3 cups mashed)
3 tablespoons brown rice flour
1 tablespoon nutritional yeast
1 teaspoon salt
4-5 tablespoons plant-based milk
1 tablespoon olive oil
1 teaspoon Suncore Foods® Purple Sweet Potato Powder
1 tablespoon Suncore Foods® Autumnal Baked Sweet Potato Yam Powder
Sunflower seeds, for the stems
Browned Butter Rosemary Garlic Sauce:
½ cup dairy-free butter
1 tablespoon minced garlic
1 large fresh rosemary sprig
1 teaspoon lemon juice
½ teaspoon salt
Directions
1. Bring a medium pot of water to a boil. While you’re waiting for the water to boil, peel and cut the potatoes into medium-sized cubes. Boil the potatoes for 20-25 minutes until soft, drain.
2. In a large bowl, mash the potatoes using a potato masher or a fork until no large chunks remain. Using a spatula, fold in the brown rice flour, nutritional yeast, salt, milk (start with 4 tablespoons and add 1 more if needed), and olive oil until you have a soft play dough-like consistency. There should be no potato chunks. Split the dough in half between two bowls. Add 1 teaspoon of purple sweet potato powder to one bowl and 1 tablespoon of baked yam powder to the other. Using your hands, knead the dough until the color is well incorporated, this may take a couple of minutes.
3. Line a baking sheet with parchment paper. Using ½ tablespoon of mashed potato dough, roll into smooth balls until all of the dough is used up. You should get 30-35 potato bites.
4. Using a piece of cooking twine, gently score each ball into a pumpkin shape, first making a cross and then diagonally. Let the bites rest while you preheat the oven to 400 degrees Fahrenheit.
5. While you’re waiting for the oven to preheat, add the butter to a large skillet and melt over medium heat. Add the garlic, rosemary, lemon juice, and salt. Allow the rosemary to infuse the butter, stirring occasionally. The butter and garlic should start to turn golden brown. When it does, turn the heat down to low and allow the butter to simmer while the mashed potato bites bake in the oven.
6. Spray the mashed potato bites with spray oil and bake for 15-17 minutes.
7. Add 1-2 sunflower seeds to the centers of each pumpkin and allow the bites to cool for about 10 minutes. Serve with the browned butter rosemary garlic sauce drizzled over top or spread some of the butter on a plate and serve the mashed potato bites on top of the sauce.
8. Note: you can discard the rosemary sprig or use it to garnish the mashed potato bites.