Mashed Yukon Potatoes With Chestnuts |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These can be made with either yukon gol or white sweet potatoes. I roast my own chestnuts. But you can buy them shelled and roasted. Makes a wonderful side for turkey, duck, goose or really any roast. Ingredients:
1 pound yukon gold potatoes |
1/2 cup sugar |
1 ounce mirin (rice cooking wine) |
8 ounces melissa’s whole peeled and cooked chestnuts |
1 pinch salt |
ground chili pepper (optional) and to taste |
Directions:
1. Peel the potatoes and cook in a pan of boiling water, 10 minutes or until tender. Do not overcook.
2. In a large cooking pot, mash the potatoes thoroughly. Slowly add the sugar and salt. Stir in the mirin, and then add the chestnuts. Simmer the mixture until heated through, then let cool. Spoon into bowls, sprinkle on chili pepper with about 2 chestnuts per serving
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