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.
- Photograph by Hallie Burton
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.26 Kcal (1035 kJ) | ||
| Calories from fat | 203.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.6g | 35% | |
|---|---|---|---|
| Cholesterol | 71.63mg | 24% | |
| Sodium | 12.96mg | 1% | |
| Potassium | 263.43mg | 6% | |
| Total Carbs | 11.1g | 4% | |
| Sugars | 0.57g | 2% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 1.88g | 4% | |
| Vitamin C | 10.5mg | 18% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 45.9mg | 255% | |
| Calcium | 30.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 245.09 Kcal (1026 kJ) | ||
| Calories from fat | 201.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.4g | 35% | |
|---|---|---|---|
| Cholesterol | 71mg | 24% | |
| Sodium | 12.85mg | 1% | |
| Potassium | 261.11mg | 6% | |
| Total Carbs | 11.01g | 4% | |
| Sugars | 0.56g | 2% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 1.86g | 4% | |
| Vitamin C | 10.4mg | 18% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 45.5mg | 255% | |
| Calcium | 30.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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