By Elysia Vandenhurk
- 2 ½ lbs Potatoes or Sweet Potatoes, peeled
- 2 tbsp Three Farmers Camelina Oil
- ¼ Almond Milk (or cream)
- 1 x 15oz can of Pumpkin Puree
- ½ tsp Cinnamon
- ½ tsp ground Ginger
- ½ tsp Nutmeg
- 2 tbsp Honey
- Pinch of salt
- Put the potatoes in a large pot and cover with water. Bring to boil, turn to heat to medium-low and cook potatoes for 20 minutes or until fork tender.
- Mash the potatoes. Mash and stir in the pumpkin puree, camelina oil, milk or cream and spices.