Chestnut-Potato Puree

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


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


  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.

Roasted Baby Potatoes with Rosemary

Rum-Glazed Sweet Potato, Apple, and Chestnut Gratin

Fennel Puree

Broccoli Puree

Chowder of Scallops, Celeriac, and Potato with Caramelized Pear and Roasted, Crushed Chestnuts

Cauliflower Puree with Chestnuts

Parsnip Potato Puree

Carrot and Potato Puree

🤤 More Drool-Worthy Recipes