Pumpkin Mashed Potatoes with Fennel and Spinach
Ingredients
- 10 red potatoes, scrubbed and cut into chunks
- 1/2 tablespoon olive oil
- 1/2 bulb fennel, trimmed and chopped
- 2 garlic cloves, minced
- 2 15-ounce cans pure pumpkin puree
- 1 10-ounce package frozen spinach, cooked and well drained
- 1 cup buttermilk
- 2 teaspoons salt
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