Chestnut-Potato Puree (Anne Burrell) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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:
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.
3. Photograph by Hallie Burton
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