How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pumpkin Mashed Potatoes With Fennel And Spinach?

You need 8 ingredients. The key ingredients include: 10 red potatoes, scrubbed and cut into chunks, 1/2 tablespoon olive oil, 1/2 bulb fennel, trimmed and chopped, 2 garlic cloves, minced, and more.

Is Pumpkin Mashed Potatoes With Fennel And Spinach suitable as vegetarian?

Yes, Pumpkin Mashed Potatoes With Fennel And Spinach falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Pumpkin Mashed Potatoes With Fennel And Spinach?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Mashed Potatoes With Fennel And Spinach

Name: Pumpkin Mashed Potatoes With Fennel And Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Try this homemade Pumpkin Mashed Potatoes With Fennel And Spinach recipe the whole family will love. Made with red potatoes, olive oil, fennel and garli…

This Pumpkin Mashed Potatoes With Fennel And Spinach relies on simple, everyday ingredients such as olive oil, garlic cloves, minced, cans pure pumpkin puree and buttermilk. It comes together quickly and makes 4 servings, at about 696 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
696 kcal
Category
Vegetarian

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Pumpkin Mashed Potatoes With Fennel And Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions