Roasted Pumpkin & Goat Cheese Smashed Potatoes

• 2 1/2 Pounds-Red Potatoes-cut into 1 inch pieces
• 4 Tablespoons-Unsalted Butter-soften at room temperature
• ½ Cup-Heavy Whipping Cream-room temperature
• ¼ Cup-Sour Cream
• 2 Teaspoons-Kosher Salt
• ½ Teaspoon-Black Pepper
• 4 Ounces-Goat Cheese-soften to room temperature
• 1 Each-Small Pumpkin- about 2 Pounds
• To Garnish-Green Onions-tops, sliced thin

Directions

1. Preheat oven to  350 degrees.
2. Half pumpkin, scoop out seeds and lightly oil inside flesh of pumpkin.
3. Season flesh with salt/pepper and place on a foil lined baking tray, cut side down.
4. Roast for 45 minutes to one hour or until tender, remove from oven.
5. Let pumpkin cool just long enough to handle, scoop out flesh and place in a bowl until ready to use.
6. 1 Pound of raw pumpkin yields about 1 cup of roasted pumpkin
7. Place potatoes in a stock pot, add hot water to cover potatoes.
8. Boil for 30-45 minutes or until a knife inserted slides off easily.
9. Potatoes should still hold shape but will mash with a little pressure, drain potatoes.
10. Place butter and ½ the goat cheese in bottom of a large mixing bowl.
11. To bowl add heavy cream, salt, pepper, sour cream and pumpkin.
12. Using a potato masher begin smashing until all are incorporated.
13. Place potatoes on a serving plate garnish with remaining goat cheese, green onions and serve.