Chestnut and potato purée is a classic accompaniment in Spanish cuisine. A perfect side dish to accompany your main courses, it has a spectacular flavor. Perfect for Christmas dinner.
Process the chestnuts with the potato, making sure it is perfectly ground.
Heat a skillet and melt the butter (taking care not to burn it), add the processed mixture and cook for 20 minutes on low heat. Add the cream and finish cooking, aiming for a fine and creamy consistency. Make sure the temperature is not too high and keep stirring.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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