1. Preheat oven to 350°F.
2. Spread chestnut puree in a large, lightly greased baking dish.
3. Stir in butter and cream; mix well. If mixture is too thick, add a couple more tablespoons of cream. Bake for 45 minutes.
4. Transfer puree to a large bowl. Beat in salt using an electric mixer. Spoon into a serving bowl.
5. Drain whole chestnuts. Arrange on top of puree and serve.
“Creamed chestnuts go well with goose, turkey, beef, or chicken.” “My favorite chestnut puree is Clément Faugier [available at amazon.com].” “Some people want creamed chestnuts sweeter, and some want them saltier. They have a bit of a sweetish taste, but the salt will give them an extra kick.” “I serve this dish warm, but you can also serve it at room temperature.”