I was amazed at how much we all liked this potato and pumpkin side dish from Gourmet magazine. I did not peel my red potatoes, just mashed them with the skins on so I didn't end up with the smooth silky product the recipe author envisioned. But we liked it anyway. Adding a can of pumpkin to mashed potatoes enhances the nutrient value. I served these with short ribs in red wine and port, a recipe by Dorie Greenspan found here and also in her cookbook Around my French Table. Good stuff.