Chestnut-Potato Puree

  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
Save Recipe

Ingredients

1 bag frozen peeled chestnuts

Kosher salt

1/2 pound Yukon gold potatoes, peeled and quartered

1/2 to 1 cup heavy cream, heated

4 tablespoons cold unsalted butter, cut into pieces

Directions

  1. Place the chestnuts in a large saucepot and fill with water. Season generously with salt and bring the pot to a boil. Add the potatoes and continue to boil until the potatoes are fork-tender, 20 to 25 minutes.
  2. Drain the cooked potato-chestnut mixture and return to the pot. Add the hot cream and cold butter and stir vigorously until combined. Check the seasoning; add salt, if needed. If the mixture is a little stiff, add more cream and butter until it reaches the desired consistency. Place in a serving bowl and cover with foil until ready to serve.

Potato Basil Puree

Roasted Chicken with Roasted Garlic Sauce and White Truffle Oil with Herbed Potato Puree

Celery Root and Potato Puree

Carrot and Potato Puree