Mashed Potato-Pumpkin Gratin

• 3 lbs russet potatoes (3-4 large, peeled, cut into 1 1/2 inch pieces)
• 1 large garlic clove
• 3/4 cup mascarpone cheese (can substitute cream cheese)
• 1/2 cup half-and-half (warm)
• 2 tablespoons butter
• 1 1/3 cups canned pumpkin
• 1/4 teaspoon coarse salt
• 1/4 teaspoon pepper
• 1 cup shredded gruyere cheese (swiss cheese)

1. Heat oven to 375. Spray 1 1/2 to 2 qt gratin or baking dish with cooking spray. Boil potatoes and garlic in large pot of salted water over medium heat 15 to 20 minutes or until tender. Drain; return potatoes to pot. Stir over low heat 1 minute or until excess moisture has evaporated.
2. Mash potatoes until smooth. Stir in mascarpone cheese, half and half, and butter until mascarpone and butter are melted. Vigorously stir in pumpkin, salt, and pepper until smooth. Spoon into baking dish; sprinkle with gruyere (gratin can be made to this point 4 hours ahead. Cover and refrigerate.).
3. Bake 30-35 minutes or until hot and cheese is lightly browned.

potatoes, garlic, mascarpone cheese, butter, pumpkin, coarse salt, pepper, gruyere cheese

Taken from www.food.com/recipe/mashed-potato-pumpkin-gratin-336569 (may not work)