Allen Dikker of Potatopia's Better-for-You, Pumpkin Mashed Potatoes

Servings: 4

Prep Time: 15 mins

Pumpkin Mashed Potatoes


1 pound medium baking potatoes, peeled and quartered

2 cloves garlic, peeled

1 cup canned pumpkin

2 tablespoons reduced-fat cream cheese

1 tablespoon butter or tub-style vegetable oil spread

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

1/4 cup fat-free milk


1. In a covered large saucepan, cook potatoes and garlic in enough boiling water to cover for 20 to 25 minutes or until potatoes are tender; drain. Mash with a potato masher or beat with an electric mixer on low speed until nearly smooth. Beat in canned pumpkin, cream cheese, butter, 1/4 teaspoon salt, cinnamon, nutmeg and 1/4 teaspoon ground black pepper. Gradually add milk, beating until light and fluffy. Return to saucepan; heat through.

2. If desired, spoon mashed potatoes into Miniature Pumpkin Bowls and garnish with sage leaves. Makes 4 servings (3/4 cup each)

Sweet Potato Custard PIe
Allen Dikker of Potatopia's Sweet Potato Custard Pie

Servings: 8

Prep Time/Cook Time: 1 hour


1 cup mashed, cooked sweet potato

1-1/2 cups sugar

1-2/3 cups milk

3 eggs

1/2 teaspoon salt

1/8 teaspoon ground ginger

1 teaspoon grated fresh orange rind

1 unbaked 9-inch pastry shell


Preheat oven to 350 degrees F. Mix sugar, milk, eggs, salt, ginger, and orange rind into cooked sweet potato. Turn into unbaked pastry shell and bake for 1 hour or until knife inserted in center comes out clean. (If desired, serve warm with 1 cup of heavy cream whipped with 1/4 cup brandy.)

Allen Dikker of Potatopia's Potato, Bacon and Cheese Soup

Servings: 12

Prep Time/Cook Time: 1 hour, 10 mins

Potato Cheese Soup


4 cups water

6 thick slices of bacon

1 teaspoon of kosher salt

20 ounces chicken broth

4 tablespoons chicken soup base

1/2 teaspoon pepper, freshly ground

3 large carrots, peeled and diced

4 medium potatoes, peeled and diced

1 large onion, chopped small

2 stalks celery, chopped small (large)

1 medium sweet red pepper, seeded and diced

1 cup mayonnaise

1/2 lb processed cheese

1/2 lb cheddar cheese, grated

1/4 lb Swiss cheese, grated


Peel and prepare vegetables.

Cook bacon in a skillet. Once cool, crumble into small pieces and set aside.

In a large cooking pot, add water, salt, chicken broth, chicken soup base, black pepper, carrots, potatoes, onions and bring to boil.

Reduce heat and simmer for 15 minutes or until vegetables are tender; stirring occasionally.

Add celery, sweet red pepper and simmer for 5 minutes more. Gradually add mayonnaise to hot soup, whisking until smooth.

Reduce heat to medium and add bacon, processed cheese, sharp cheddar cheese and Swiss cheese and simmer for 5 minutes or until cheese melts and soup is creamy; stirring constantly.

Let soup sit for 15 minutes before serving.

Sprinkle bacon and cheese on top if desired.

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