Julee Rosso, Sheila Lukins

Chestnut and Potato Puree

Preparation info

  • 6

    portions
    • Difficulty

      Easy

Appears in

#44The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

A rich and perfect accompaniment to roast beef, pork, or game.

Ingredients

  • 1¾ cups potatoes, peeled and roughly diced
  • Salt, to taste
  • 1½ pounds canned unsweetened chestnut purée

Method

  1. Preheat the oven to 350°F.
  2. Cover the potatoes with 2 quarts of salted water and cook until tender. Drain well.
  3. In a food processor process the chestnut purée until smooth. Transfer to a mixing bowl.
  4. Mash the drained potatoes until s