With this creamy Chestnut Mashed Potatoes with nutmeg and thyme, I am officially opening the season of festive food on this blog!
Hello, everyone. Yup, that’s correct Christmas time has arrived here. Some may say it’s a little too early, and I agree – I usually start posting festive recipes around American Thanksgiving. On the other hand, every year, 4 weeks or so aren’t just enough for all ideas, so I want to see how it goes with some extra time. Besides, December is always a hectic time for food bloggers, but I want to have one or two weekends in December just without any blogging, photographing, and even probably cooking (Some store-bought cookies and candies are delicious, too!) involved. I am not extremely optimistic about this, but that’s the plan as per today.
Besides, some of those festive recipes are not exceptionally Christmas but also would be a great addition to the American Thanksgiving celebration. Let’s say these Chestnut Mashed Potatoes. Perfect side dish, in my book!
Mashed Potatoes are a staple of the festive season (Particularly, Thanksgiving) while chestnuts are associated with Christmas. So, I decided to combine both things in one dish. Delicious! I jazzed it up with a hefty pinch of freshly grated nutmeg (Mmm…already so Christmassy, right?) and thyme. Of course, all this butter and milk (Cause we’re looking for a rich dish, right?); however, you can always substitute some water from boiling potatoes for milk to cut down on this richness. Indeed, I always add some of this liquid as it’s super fragrant.
And since the colour might tend to be a little greyish, I decided to spruce it up with some pomegranate seeds and thyme. After all, red and green against (relatively) white? That’s the Christmas spirit, my friends!
Okay, I hope you like this idea, and you’ll give this Chestnut Mashed Potatoes a try during the holiday season.
Cheers and see you soon!
- about 1,5 pounds of starchy potatoes (Like Russet or Yukon Gold), peeled and cut into few parts
- about 300 gr. cooked and peeled chestnuts (I used vacuum packed)
- 1 cup 2% milk (or You can substitute a part with the water)
- 4 tbsp. unsalted butter + more to garnish
- 1 tbsp. fresh thyme + more to garnish
- 1/2 of freshly grated nutmeg + more to garnish
- a good pinch of salt
- pomegranate seeds, for garnish
- In a small saucepan heat the milk with 4 tbsp. of butter, until the butter is melted and the milk is hot (Don’t bring to a boil).
- Place potatoes in a large pot and cover with cold, salted water by a few centimetres. Bring to a boil, reduce heat down to medium-low and allow to simmer until fork tender (about 15-20 minutes).
- Drain cooked potatoes reserving some water, if you wish to use it.
- Add the milk-butter mixture (or some reserved water) and mix just to slightly incorporate (*See notes).
- Add the chestnuts, and using a potato masher (**See the notes), mash until smooth and adding more liquid or butter if desired (that’s the good way to use up some of the water!)
- Stir in the thyme, nutmeg, and salt. Try and adjust seasoning to your liking.
- Serve sprinkled with some pomegranate arils, thyme, and more butter.
* Incorporate the liquid part gradually, in a few steps. It’s easy to control the process and adjust the consistency to your liking.
**I don’t recommend using an electric device as it’s easy to overbeat the potatoes, and they will become gluey. A potato mash and your arms are the best tools!