Pumpkin stamppot

Ingrédients

• 800 g starchy potatoes
• 500 g orange pumpkin (e.g. butternut squash or Hokkaido), peeled and cubed
• 1 smoked sausage (approx. 300 g)
• 50 g butter
• 100 ml whole milk, warm
• Pinch of nutmeg
• Salt and pepper to taste
• Handful fresh chives or parsley, finely chopped

Préparation

1. 1

   Peel the potatoes and the pumpkin and cut both into even cubes of about 3 cm. This ensures everything cooks evenly.Put the potato and pumpkin cubes together in a large pot with salted water. Bring to a boil and cook for 20 to 25 minutes until tender.Meanwhile, place the smoked sausage in the Dutch oven with a shallow layer of water. Warm over low heat with the lid on for 15 minutes. Do not boil, just let it heat through gently.Drain the potatoes and pumpkin and roughly mash them with a masher. Add the butter, a splash of warm milk and nutmeg and continue mashing until you have a creamy, slightly coarse puree.Stir the chives or parsley through the stamppot and season with salt and pepper.Divide the stamppot over the plates. Slice the smoked sausage and place the slices on top. Serve immediately with a knob of butter in the middle if you want to enjoy it as it should be.