Chestnut-Potato Puree

Name: Chestnut-Potato Puree
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 4 servings

Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 4 servings

Ingredients

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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

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.
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.