Chestnut-Potato Puree

1. 1

   Place the chestnuts in a large saucepot and fill with water.

2. 2

   Season generously with salt and bring the pot to a boil.

3. 3

   Add the potatoes and continue to boil until the potatoes are fork-tender, 20 to 25 minutes.

4. 4

   Drain the cooked potato-chestnut mixture and return to the pot.

5. 5

   Add the hot cream and cold butter and stir vigorously until combined.

6. 6

   Check the seasoning; add salt, if needed.

7. 7

   If the mixture is a little stiff, add more cream and butter until it reaches the desired consistency.

8. 8

   Place in a serving bowl and cover with foil until ready to serve.

9. 9

   Photograph by Hallie Burton

* Per serving · 4 servings · Values may vary.

No additional tips available.