Pumpkin Potato Puree

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At first I thought this tasted kinda weird, but I added the cheese (doh) and it was good. Kalon thought it was really good. Something about it....I would keep an eye on the proportions for sure because if they're off I think it won't be quite right. But it's a nice little side.

1 1/2 lb large boiling potatoes
1/2 stick unsalted butter, cut into pieces
1 cup canned pure pumpkin
3/4 cup whole milk, warmed
1/4 lb Italian Fontina cheese, diced - about 1 cup (did not have fontina. used classy marble)
1 1/2 tsp finely chopped sage
1 tbsp cider vinegar
1/4 tsp grated nutmeg

Peel potatoes and cut into 1-inch pieces, then put in a 3-quart saucepan with 2 tsp salt and enough cold water to cover by 1 inch. Simmer, uncovered, until tender, about 15 minutes.

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 tsp each of salt and pepper.

(says, serve with turkey cutlets so I did)
It gives a recipe suggestion for what to do with the leftover pumpkin, so I'll let you know how that goes.

- From Gourmet magazine

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