Ingredients

• 1 1/2 pound large boiling potatoes
• 1/2 stick unsalted butter, cut into pieces
• 1 cup canned pure pumpkin
• 3/4 cup whole milk, warmed
• 1/4 pound Italian Fontina cheese, diced (about 1 cup)
• 1 1/2 teaspoon finely chopped sage
• 1 tablespoon cider vinegar
• 1/4 teaspoon grated nutmeg

Instructions

1. Peel potatoes and cut into 1-inch pieces, then put in a 3-quart saucepan with 2 teaspoon salt and enough cold water to cover by 1 inch. Simmer, uncovered, until tender, about 15 minutes.
2. Drain potatoes, then return to pot. Add butter and mash with a potato masher. Stir in pumpkin, warm milk, cheese, sage, vinegar, nutmeg, and 1/4 teaspoon each of salt and pepper.