Chestnut and Potato Purée

Name: Chestnut and Potato Purée
Total time: 2 h 15 min
Yield: 8 servings
Ingredients: 3 pounds medium yellow-fleshed potatoes; 1 stick unsalted butter; 3 cups bottled peeled roasted whole chestnuts; 1 quart half-and-half; 1 leaf bay leaf; 2½ teaspoons salt; ¾ teaspoon black pepper; equipment

A luxurious side dish combining creamy Yukon Gold potatoes with roasted chestnuts, enriched with butter and half-and-half for a silky smooth purée perfect for special occasions.

8 servings

2 hr 15 min

Published October 4, 2025

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Ingredients

•3 pounds medium yellow-fleshed potatoes
•1 stick unsalted butter
•3 cups bottled peeled roasted whole chestnuts
•1 quart half-and-half
•1 leaf bay leaf
•2½ teaspoons salt
•¾ teaspoon black pepper
•equipment

Cooking Instructions

1.
Preheat oven to 450°F.
5 min
2.
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.
90 min
3.
While potatoes bake, melt butter in a 4- to 5-quart heavy pot over moderately low heat, then cook chestnuts, stirring, 5 minutes. Add half-and-half, bay leaf, salt, and pepper and gently simmer, covered, until chestnuts are very tender and cream is infused with bay leaf, 15 to 20 minutes. Discard bay leaf, then transfer chestnuts with a slotted spoon to a blender. Add enough cooking liquid to purée chestnuts easily, then purée until smooth (use caution when blending hot liquids). Return purée to pot with remaining liquid and stir together. Keep warm over very low heat.
25 min
4.
Holding them with a kitchen towel to protect your hands, carefully unwrap and peel potatoes, a few at a time, and push through ricer into chestnut mixture. Stir to combine (mixture will continue to thicken) and season to taste.
15 min

Cooking Instructions

Preheat oven to 450°F.

5 min

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.

90 min

While potatoes bake, melt butter in a 4- to 5-quart heavy pot over moderately low heat, then cook chestnuts, stirring, 5 minutes. Add half-and-half, bay leaf, salt, and pepper and gently simmer, covered, until chestnuts are very tender and cream is infused with bay leaf, 15 to 20 minutes. Discard bay leaf, then transfer chestnuts with a slotted spoon to a blender. Add enough cooking liquid to purée chestnuts easily, then purée until smooth (use caution when blending hot liquids). Return purée to pot with remaining liquid and stir together. Keep warm over very low heat.

25 min

Holding them with a kitchen towel to protect your hands, carefully unwrap and peel potatoes, a few at a time, and push through ricer into chestnut mixture. Stir to combine (mixture will continue to thicken) and season to taste.

15 min