Mashed potatoes marry beautifully with chestnuts, garlic, and shallots in this creamy pureed side dish.
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
- 1 pound chestnuts
- 3 cups beef broth
- 3 garlic cloves, unpeeled
- 3 cups freshly cooked mashed potatoes
- 6 Tablespoons soft unsalted butter
- 1/2 to 3/4 cup heavy cream
- Salt to taste
- 1/8 teaspoon mace
- 4 shallots, finely chopped
Preparation:
Slash the chestnuts in one or two places and roast them on a cookie sheet in a preheated 425-degree F. oven 8 minutes, or until the hulls crack. When cool enough to handle, peel off the outer shell and the inner layer of skin.
In a saucepan, simmer the chestnuts, broth, and garlic, covered, for 25 minutes, or until the chestnuts are tender and easily pierced with a fork. Drain, discard the garlic, and push them through a sieve, or puree them in a food processor or blender (do not overprocess, as they could become gummy).
Transfer the chesnut puree to a saucepan large enough to hold all ingredients. Beat in the mashed potatoes, 5 tablespoons butter, 1/2 cup cream, salt, and mace. Add more cream if the mixture seems too heavy. Taste for seasoning.
In a frying pan, over medium heat, cook the shallots in the remaining butter until soft. Do not brown.
Cook the puree over low heat, stirring, until heated through. Blend in the shallots and serve immediately.
Yield: 6 to 8 servings
Recipe Source: Meat and Potatoes : The Essential Cookbook by Maria Luisa Scott and Jack Denton Scott (Galahad Books)
Reprinted with permission.
In a saucepan, simmer the chestnuts, broth, and garlic, covered, for 25 minutes, or until the chestnuts are tender and easily pierced with a fork. Drain, discard the garlic, and push them through a sieve, or puree them in a food processor or blender (do not overprocess, as they could become gummy).
Transfer the chesnut puree to a saucepan large enough to hold all ingredients. Beat in the mashed potatoes, 5 tablespoons butter, 1/2 cup cream, salt, and mace. Add more cream if the mixture seems too heavy. Taste for seasoning.
In a frying pan, over medium heat, cook the shallots in the remaining butter until soft. Do not brown.
Cook the puree over low heat, stirring, until heated through. Blend in the shallots and serve immediately.
Yield: 6 to 8 servings
Recipe Source: Meat and Potatoes : The Essential Cookbook by Maria Luisa Scott and Jack Denton Scott (Galahad Books)
Reprinted with permission.
