Peel the potatoes rather thickly and soak in water for 10 minutes.
Wash the potatoes well under running water and put in a pan. Fill with a water to cover 1 cm above. Next, add crushed gardenia seeds put into an empty tea bag.
Boil until they can be poked through easily with a skewer. Reserve the broth in another container and discard the gardenia seeds.
Blend the still-hot potatoes and the ingredients marked ※ in a food processor until smooth.
Soften the mixture to your liking by adding potato broth. Mix in the candied chestnuts and it's done.
I used this in my Osechi (the New Year's feast) (see picture).
Story Behind this Recipe
I had an urge to eat the simple, sweet kuri kinton that my grandmother used to cook when I was a child. I thought that if I used Annoh imo potatoes, which are known for being sweet, I wouldn't need to add sugar.
Be sure to blend the potatoes while they are still hot, otherwise they become difficult to mash. Since everyone likes different consistencies to their kuri kinton, hold onto the potato boiling water and add as much as you like until it reaches your preferred softness.