Hokkaido Pumpkin and Potato Mash

A fast but healthy recipe made of Hokkaido pumpkin and potatoes, that can be served as a side or a main dish.

Ingredients:

• 400 g of Hokkaido pumpkin
• 400 g of potatoes
• 2 tablespoons of margarine
• 1 dl of rice milk
• ½ teaspoon of sea salt
• ¼ tespoon of vegetable salt
• ¼ teaspoon of nutmeg
• 1 scallion
• fresh arugula leaves

Preparation:

1. Peel and cut potatoes into small squares. Wash them and place them in a pot.
2. Peel and cut the Hokkaido pumpkin. Mine is out of the freezer, harvested last season- already cut. Place it in a pot with the potatoes and cover with water.
   
3. Boil it for 20-30 minutes or until the potatoes and the pumpkin are tender.
   
4. Drain it and add rice milk, margarine, nutmeg and vegetable salt and sea salt.
   
   Mash with a potato masher or in a blender.
   
5. Decorate it with spring onion on top and serve with fresh arugula leaves.