Best Chestnut And Potato Purée Recipes

Potato, Chestnut, and Celery Root Purée image

Yield Serves 8

Number Of Ingredients 8

3/4 cup finely chopped onion
3 tablespoons unsalted butter
2 cups trimmed, peeled, and coarsely chopped celery root (about 1 pound) or 2 cups thinly sliced celery
3 pounds (about 6) russet (baking) potatoes
3/4 pound (about 2 cups) canned or vacuum-packed whole chestnuts, rinsed, drained well, and patted dry if using canned
2 cups chicken broth
2 to 3 cups water
celery leaves for garnish

Steps:

In a large saucepan cook the onion in 1 1/2 tablespoons of the butter over moderately low heat, stirring, until it is softened, add the celery root, the potatoes, peeled and cut into 1-inch pieces, the chestnuts, the broth, and enough of the water to just cover the mixture, and simmer the mixture, covered, for 15 to 20 minutes, or until the vegetables are very tender. Drain the mixture, reserving the cooking liquid, force it through a food mill fitted with the medium disk or a ricer into a bowl, and stir in the remaining 1 1/2 tablespoons butter, salt and pepper to taste, and enough of the reserved cooking liquid to achieve the desired consistency. The purée may be made 1 day in advance, kept covered and chilled, and reheated. Transfer the purée to a serving dish and garnish it with the celery leaves.

Chestnut and Potato Purée image

Yield Makes 10 to 12 servings

Number Of Ingredients 8

3 pounds medium yellow-fleshed potatoes such as Yukon Gold (about 8 medium)
1 stick (1/2 cup) unsalted butter
3 cups bottled peeled roasted whole chestnuts (16 ounces)
1 quartt half-and-half
1 Turkish or 1/2 California bay leaf
2 1/2 teaspoons salt
3/4 teaspoon black pepper
heavy-duty foil; a potato ricer or a food mill fitted with medium disk

Steps:

Preheat oven to 450°F.
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.
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.
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.