December 2015 Issue

Mashed Potatoes with Chestnuts

4 small white potatoes

6 oz chestnuts, roasted, peeled

1/2 c lowfat milk

2 Tbsp extra virgin olive oil

1/4 tsp salt, or to taste

Pepper, to taste

1/4 tsp nutmeg, grated


1. In a large saucepan, cover potatoes with water and simmer until fork-tender. Drain.

2. Add chestnuts, 2 Tbsp olive oil, and milk and mix to desired consistency. Season with salt and pepper, to taste.

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