Small portions of this rich puree, which can be extended with 1/2 cup or more mashed potatoes, are ample It is a standard accompaniment to game, especially venison.
Remove the shells and skins from:
1 1/2 pounds chestnuts
Place in a pot along with:
Enough water or stock to cover
Simmer, uncovered, until softened, 30 to 40 minutes. Drain, reserving the liquid. Mash the chestnuts with a fork until smooth, or pass through a food mill. Stir in:
2 tablespoons butter
Pinch of freshly grated nutmeg or ground nutmeg
Salt and ground black pepper to taste
Light cream or heavy cream to taste (optional)
Keep warm in the top of a double boiler until ready to serve. Stir in the reserved cooking liquid or cream if necessary to thin the puree.
