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