Chestnut and Potato Puree

Preparation info

  • 6

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

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


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


  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