Time: 35 min.
Complexity: easily
Servings: 4

Make chestnut puree a special side dish for your holiday meats. Add butter for a rich, creamy flavor and velvety texture. Your guests will be asking for more!

Ingredients:

• 1 package (1 kg) frozen peeled chestnuts
• Coarse salt
• 220 g thin-skinned yellow potatoes, peeled and quartered
• 0.5–1 cup heavy cream, warmed
• 4 tablespoons unsalted butter, cut into pieces

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

yellow potatoes, mashed potatoes, chestnuts, cream

We recommend

Preparation:

Step 1
• Place the chestnuts in a large saucepan and cover with water. Season generously with salt and bring to a boil. Add the potatoes and continue cooking until tender, 25–25 minutes. Drain the potatoes and chestnuts.
Step 2
• Add the hot cream and butter to the pan and whisk vigorously until smooth. Taste and add salt if needed. If the puree is too thick, add more cream and butter until it reaches the desired consistency. Transfer the puree to a serving bowl and cover with foil until ready to serve.

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