What to Eat Wednesday: Pumpkin Mashed Potatoes


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For those patients who cannot or still wish not to visit the office, we are offering private video telemedicine visits. Simply call the office at 713-785-7881 and ask for an e-visit and we will be happy to get you set up for an immediate appointment. You can also request an appointment through our website.

This diabetic-friendly Thanksgiving dish is pretty enough to be a centerpiece!Looking for a diabetic-friendly mashed potato recipe for Thanksgiving that won’t leave you on carb-overload? Try this amazing pumpkin version from Diabetic Living magazine and be sure to check out our Thanksgiving Pinterest board for much more holiday inspiration!

  • 1 pound medium baking potatoes, peeled and quartered
  •  2 cloves garlic, peeled
  •  1 cup canned pumpkin
  •  2 tablespoons reduced-fat cream cheese
  •  1 tablespoon butter or tub-style vegetable oil spread
  •  1/8 teaspoon ground sage
  •  1/4 cup fat-free milk
  •  1 recipe Miniature Pumpkin Bowls (optional)
  •  Fresh sage leaves (optional)


  1.  In a covered large saucepan, cook potatoes and garlic in enough boiling water to cover for 20 to 25 minutes or until potatoes are tender; drain. Mash with a potato masher or beat with an electric mixer on low speed until nearly smooth. Beat in canned pumpkin, cream cheese, butter, ground sage, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Gradually add milk, beating until light and fluffy. Return to saucepan; heat through.
  2.  If desired, spoon mashed potatoes into Miniature Pumpkin Bowls and garnish with sage leaves. Makes 4 servings (3/4 cup each)
Dr. Andrew Schneider
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Dr. Andrew Schneider is a podiatrist and foot surgeon at Tanglewood Foot Specialists in Houston, TX.
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