Title: Chestnut & potato puree
 Categories: Vegetable, Nuts, Purees
      Yield: 6 Servings
 
 
    1 3/4 c  potato -- peeled and diced
    1 1/2 lb canned unsweetened chestnut
  :          puree
       12 TB sweet butter -- at room
  :          temperature
      1/3 c  Creme Fraiche -- see page
      339    Chestnuts For The Holidays
        1    egg
        1    egg yolk
        4 TB Calvados
        1 ts ground cardamom
    1 1/2 ts salt
  :       pn cayenne pepper
  
  1. Cover potatoes with 2 quarts salted water and cook until tender.
  Drain well. 2. In a food processor fitted with a steel blade process
  chestnut puree until smooth. Transfer to a mixing bowl. 3. Mash the
  drained potatoes until smooth with 8 tablespoons (1 stick) of the
  butter. Transfer to the bowl with the chestnut puree. 4. Whisk in
  creme fraiche, the whole egg and extra yolk, the Calvados, cardamom,
  1 1/2 teaspoons salt and the cayenne pepper. 5. Smear a 1 1/2 quart
  souffle dish with some of remaining 4 tablespoons butter. Bake in a
  preheated 350 degree oven for 25 minutes before serving. 6. The dish
  can be made ahead and refrigerated, then baked just before serving.