Watercress Mashed Potatoes

Name: Watercress Mashed Potatoes
Ingredients: Salt and freshly ground black pepper; 1 bunch watercress, coarsely chopped; 1 leek, green and white parts, minced; 3 tablespoons unsalted butter, at room temperature; 4 cups Yukon Gold potatoes, peeled and cut into 1-inch dice; 3 tablespoons olive oil

6 ingredients

9 steps

Ingredients

Salt and freshly ground black pepper
1 bunch watercress, coarsely chopped
1 leek, green and white parts, minced
3 tablespoons unsalted butter, at room temperature
4 cups Yukon Gold potatoes, peeled and cut into 1-inch dice
3 tablespoons olive oil

Directions

1

Season a pot of cold water with enough salt so that it tastes like seawater.
2

Bring to a boil, add the watercress and leek, and blanch for 1 minute, then shock in cold water.
3

Using your hands, squeeze out as much water as possible.
4

Pulse the watercress, leek, and butter in a food processor until pureed, 30 seconds to 1 minute.
5

Put the potatoes in a pot and cover with cold water.
6

Add a dash of salt, bring the water to a boil, and cook until the potatoes are tender when pierced with a fork, about 5 minutes.
7

Drain, and push the potatoes through a ricer or mash them in the pot.
8

Fold in the olive oil, then the pureed watercress and leek.
9

Season with salt and pepper.