Pumpkin Potato Puree
['1 1/2 pound large boiling potatoes', '1/2 stick unsalted butter, cut into pieces', '1 cup canned pure pumpkin', '3/4 cup whole milk, warmed', '1/4 pound Italian Fontina cheese, diced (about 1 cup)', '1 1/2 teaspoon finely chopped sage', '1 tablespoon cider vinegar', '1/4 teaspoon grated nutmeg']
Peel potatoes and cut into 1-inch pieces, then put in a 3-quart saucepan with 2 teaspoon salt and enough cold water to cover by 1 inch. Simmer, uncovered, until tender, about 15 minutes.
Drain potatoes, then return to pot. Add butter and mash with a potato masher. Stir in pumpkin, warm milk, cheese, sage, vinegar, nutmeg, and 1/4 teaspoon each of salt and pepper.
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