Pudgeless Pumpkin Potatoes


10 medium-size potatoes, peeled, boiled, and mashed
1 can (15 ounces) solid-pack pumpkin
1 package (8 ounces) cream cheese
1/2 cup fat-free sour cream
1/4 cup (1/2 stick) light margarine
1 to 2 teaspoons garlic powder
1 teaspoon salt
pinch of paprika
pinch of dill weed


Preheat the oven to 350 degrees F. In a large bowl, combine the potatoes, pumpkin, cream cheese, sour cream, margarine, garlic powder, and salt. Place in a 9x9-inch baking dish, sprinkle with the paprika and dill weed, and bake for 30 minutes.

Cooking & Recipes


12 servings


Peggy McFeeters, Morton, Illinois Pumpkin Festival, Morton,


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Please don't use "fat-free"

Please don't use "fat-free" dairy products and for heaven's sake don't use margarine. It's a trans fat. Use REAL butter (I like KerryGold Irish Butter) and use whole fat dairy products. They are much more healthy for you than the low-fat mantra we've heard for the past 30+ years and we still have the fattest populace in history. So did that low-fat thing work? Hardly. Please read these two articles and you'll see how the public has been conned into believing the hype about saturated fats. There are good and bad fats and you better learn the difference between them NOW.


And this: http://www.tendergrassfedmeat.com/2011/09/07/grassfed-fat-%e2%80%94-the-lost-delicacy/

Also for more information on how fats do NOT cause heart disease, read Know Your Fats by Mary Enig, Ph.D., and read everything you can find by Uffe Ravnskov (The Cholesterol Myths) and his web site www.thincs.org

this person couldn't be more

this person couldn't be more correct! the low-fat idea has been described as the biggest dietary experiment ever conducted -- and it's been proven, over and over, to have been a glaring failure.