Chestnut and Potato Purée

Ingredients

• 3 cups bottled peeled roasted whole chestnuts
• 8 tablespoons unsalted butter
• 3 pounds medium yellow-fleshed potatoes such as Yukon Gold
• 1 potato ricer or a food mill fitted with medium disk
• ¾ teaspoon black pepper
• 2 ½ teaspoons salt
• 1 Turkish bay leaf
• + 2 more ingredients
• • 1 quart half-and-half
  • heavy-duty foil

Preheat oven to 450°F. Prick each potato in a few places with a fork, then divide potatoes into 3 groups and wrap each group in foil. Bake in oven until tender when pierced with a sharp knife, 1 1/4 to 1 1/2 hours. While potatoes bake, melt butter in a 4- to 5-quart heavy pot over moderately low ...

View full recipe at Epicurious