Chestnut-Potato Puree
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 307
- Total Fat
- 28
- Saturated Fat
- 18
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 2
- Cholesterol
- 92
- Sodium
- 277
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
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
- 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.