Chestnut and Potato Purée

Chestnut and Potato Purée
Photo by Romulo Yanes


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

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


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