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This is one of my favorite dishes for the holidays.  The roasted chestnuts add a little sweetness and a unique flavor to these already delicious mashed potatoes.  I also add caramelized onions or shallots from time to time to this dish for even more flavor.

6 large or 9 medium Yukon Gold Potatoes, peeled and cut into 1″ chunks
Water to cover
Sea salt
1 stick (4 oz.) butter, softened
1 1/2 cup half-n-half, heated
2 cups roasted chestnuts, chopped

You will also need:
Paring knife
Large pot with lid
Potato masher or ricer

Place the potatoes into the large pot and cover them with water.  Add about a tablespoon of salt to the water.  Bring the water to a boil over high heat.  As soon as the water starts to boil, cover the potatoes and turn the heat down to low.  Let the potatoes cook until they are tender, about 15-20 minutes.  Drain the potatoes.

Add the butter, half of the milk and the chestnuts.  Start mashing them together.  Add additional milk, if needed, until you get a smooth consistency.  Take care not to mash too much or the potatoes will become too starchy.

Add sea salt to taste.  Serve immediately.

Serves 6-8.

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