Instructions: 1. Cover potatoes with 2 quarts salted water and cook until tender. Drain well.

2. In a food processor fitted with a steel blade process chestnut puree until smooth. Transfer to a mixing bowl.

3. Mash the drained potatoes until smooth with 8 tablespoons (1 stick) of the butter. Transfer to the bowl with the chestnut puree.

4. Whisk in creme fraiche, the whole egg and extra yolk, the Calvados, cardamom, 1 1/2 teaspoons salt and the cayenne pepper.

5. Smear a 1 1/2 quart souffle dish with some of remaining 4 tablespoons butter. Bake in a preheated 350 degree oven for 25 minutes before serving.

6. The dish can be made ahead and refrigerated, then baked just before serving.

NOTES : chestnut puree available at specialty food shops. A rich and perfect accompaniment to roast beef, pork or game.

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