Summary

Ingredients

• 500 g chestnuts, frozen, defrosted
• 50 g butter
• 5 dl vegetable stock
• 1 kg potato (s), floury, peeled and diced
• 500 g sweet potato (s), peeled and diced
• 1 dl milk, hot
• nutmeg
• salt
• Black pepper from the mill

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Instructions

1. Put the chestnuts and butter in a pan and roast for about 5 minutes until they have turned some color.
2. Add the stock and both types of potatoes and cook for a good quarter of an hour, until everything is cooked through and soft. Set aside 6 chestnuts.
3. Drain the stock and then return it to the pan. Puree with the potato masher or the brisk Lotte.
4. Season with a little nutmeg, salt and pepper. Pour in the milk slowly while stirring.
5. Serve the mashed potatoes and garnish with a chestnut each.