Just because Thanksgiving is over doesn’t mean you can’t serve mashed potatoes at your next meal. And you should think about serving this healthy spin on a turkey day classic by combining potatoes with pumpkin and truffle oil! Whether you’re starting from scratch on a cold winter day, or looking for ideas to boost the nutrition in your leftovers it can be easy to elevate the nutrition of your favorite comfort foods.

By adding pumpkin you’re getting a high dose of beta-carotene, which is an important antioxidant linked to lower rates of certain cancers including breast cancer and lung cancer.  Carotene-rich foods are also good for your heart; helping protect against heart disease, hypertension, and stroke. Pumpkin is also high in fiber, which is important for healthy digestion, hunger and weight control.

Don’t throw out the pumpkin seeds! Roast them for a family favorite healthy snack.  I like to sprinkle them on salads or even oatmeal.  Pumpkin seeds are rich in the potent anti-inflammatory fat, omega-3s.

I start my mashed potatoes by baking them rather than boiling to help reduce nutrient loss like potassium. Potatoes, even white ones, do contain additional nutrients like fiber and magnesium (in the skin).  It’s easy to roast a pumpkin at the same time you’re baking your potatoes.

Baking the potatoes at the end with bread crumbs and any toppings you desire really makes this dish unique!