1 Whole milk, scalded (quantity to moisten — approximately 1/4 cup (60 ml) per cup of mashed chestnuts)
1 Salt, to taste
1 Black pepper, to taste
Instructions
1. Remove the shells from the chestnuts: score an X through the flat side of each nut with a sharp knife, boil in water for 3-5 minutes, then peel away both the hard outer shell and the papery inner skin while still warm. Work in small batches so the nuts stay warm enough to peel easily.
2. Place the peeled chestnuts in a saucepan and cover with salted water. Bring to a boil and cook for 20-30 minutes, until completely soft — a skewer or fork should meet no resistance when inserted into the center of the largest nut.
3. Drain the chestnuts thoroughly in a colander.
4. Scald the milk (technique: scalding means heating milk to just below a simmer, approximately 180°F / 82°C, until small bubbles form around the edge of the pan and steam rises; do not boil). Remove from heat.
5. Mash the drained chestnuts with a potato masher or pass them through a food mill or ricer. Add the hot scalded milk gradually, stirring to moisten, until the mixture reaches a smooth, cohesive puree that mounds softly — not soupy.
6. Season with salt and black pepper to taste.
7. Beat the puree vigorously with a wooden spoon or hand mixer until it lightens slightly in texture and takes on a pale, fluffy appearance, 1-2 minutes by hand.
8. Serve immediately. Optional presentation method from the original: boil the chestnuts, pass through a ricer, and pile lightly in the center of a serving dish, then surround with a meat dish — do not pack down, as the effect depends on the airy, loose texture of the riced mound.
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