1 pound Yukon Gold Potatoes
1/2 cup Sugar
1 ounce Mirin (Rice Cooking Wine)
8 ounces Melissa’s Whole Peeled and Cooked Chestnuts
1 pinch Salt
Peel the potatoes and cook in a pan of boiling water, 10 minutes or until tender.
Do not overcook.
In a large cooking pot, mash the potatoes thoroughly.
Slowly add the sugar and salt. Stir in the mirin, and then add the chestnuts.
Simmer the mixture until heated through, then let cool. Spoon into bowls, with about 2 chestnuts per serving.