Chestnut-Potato Puree

• 1 bag frozen peeled chestnuts
• Kosher salt
• 1/2 pound Yukon gold potatoes, peeled and quartered
• 1/2 to 1 cup heavy cream, heated
• 4 tablespoons cold unsalted butter, cut into pieces

1. Place the chestnuts in a large saucepot and fill with water.
2. Season generously with salt and bring the pot to a boil.
3. Add the potatoes and continue to boil until the potatoes are fork-tender, 20 to 25 minutes.
4. Drain the cooked potato-chestnut mixture and return to the pot.
5. Add the hot cream and cold butter and stir vigorously until combined.
6. Check the seasoning; add salt, if needed.
7. If the mixture is a little stiff, add more cream and butter until it reaches the desired consistency.
8. Place in a serving bowl and cover with foil until ready to serve.
9. Photograph by Hallie Burton

chestnuts, kosher salt, gold potatoes, heavy cream, cold unsalted butter

Taken from www.foodnetwork.com/recipes/anne-burrell/chestnut-potato-puree-recipe.html (may not work)