Chestnut-Potato Puree

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


  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.
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