These are simple ingredients we need. Pumpkin can be any. The amount depends on how much puree you need. The ratio is always 1:2 - 1 part pumpkin to 2 parts potato.

Vegetables clean, cut into large cubes and spread in a pan. Pour half the broth (with the drawback you can use the cube or dry basis dissolved in water), add a clove (or two) of garlic, Bay leaf, salt and spices.

Cook until cooked potatoes, as pumpkin is soft before her. Pour the broth, but don't pour it - we use it for grinding. Take out the Bay leaf. Garlic can also be removed, but I prefer to leave it there.

Add the butter and pounded with the addition of broth to the desired consistency. I always taste it and if necessary, add more salt and spices. You can just pound with a pestle, but I prefer when the "Tachanka" whipped with a mixer - it gets the right air and "melts" in your mouth.

Bon appetit! We always ate this "mashed potatoes", heavily sprinkled it with ground black pepper.