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Chestnut and potato mash

updated

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Ingredients for 6 servings:

  • 500 g chestnuts, frozen, thawed
  • 50 g butter
  • 5 dl vegetable broth
  • 1 kg floury potatoes, peeled and diced
  • 500 g sweet potatoes, peeled and diced
  • 1 dl milk, hot
  • nutmeg
  • Salt
  • Black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Chestnut mashed potatoes, not only in autumn

Place the chestnuts and butter in a pan and roast for about 5 minutes, until lightly browned. Add the stock and both potatoes and cook for a good 15 minutes, until tender and cooked through. Set aside 6 chestnuts. Drain the stock and return everything to the pan. Purée with a potato masher or food processor. Season with a little nutmeg, salt, and pepper. Slowly add the milk while stirring. Serve the mashed potatoes and garnish each with a chestnut.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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