Ruby Gold Potato and Chestnut Mash with Hatch Pecans and Maple Syrup⁠

This yummy recipe is from @ocfodddiva ⁠

“Give your mashed potatoes a makeover this Thanksgiving with this savory and slightly sweet recipe!⁠”


1.5 lb bag @melissasproduce Ruby Gold Potatoes⁠
6.5 oz package Melissa’s Organic Peeled & Steamed Chestnuts⁠
¼ cup @garciadelacruzoliveoil Extra Virgin Olive Oil Early Harvest⁠
½ cup heavy cream⁠
½ cup whole milk⁠
1 tsp salt⁠
¼ cup Melissa’s Hatch Pecans, chopped⁠
3 tbsp maple syrup⁠


1. Score potatoes with a knife around the circumference of the potato, cutting through the skin but not too deep. Fill a large pot halfway with water and place potatoes in water. Bring to a boil and cook for 10 minutes. Drain the hot water and cover potatoes with cool water. Pinch the ends of the potatoes and the peel should come off on either side of the scoreline. If not, use a metal spoon and lightly peel the skin off. Place peeled potatoes in a large mixing bowl.⁠
2. In a microwave-safe dish, warm up chestnuts in the microwave covered with water for 2 minutes. Drain and add to the potatoes. Use a pastry cutter or masher to mash the potatoes and⁠ chestnuts.⁠
3. In a glass measuring cup, warm-up cream and milk in the microwave for 1 minute. Pour over potato/chestnut mixture, add olive oil and salt, and blend together until creamy.⁠
4. To serve, place potato/chestnut mash into a serving dish. Sprinkle chopped hatch pecans over mash and drizzle with maple syrup.”⁠