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Emert's Chestnut Whipped Potatoes


  • 4 large potatoes peeled, cooked and mashed
  • 1 1/2 cups chestnuts blanched, peeled and puréed in food processor
  • 1/4 cup sour cream
  • 1 tablespoon maple syrup
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper

Fold all ingredients together and serve hot. Serves 6.

Chef Randy Emert
Golden Mushroom
18100 W. Ten Mile Rd.
Southfield, MI 48075–2630

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