Potatoes > Side Dishes > Thanksgiving > Mashed Potatoes with Watercress >
Mashed Potatoes with Watercress
2 large bunches watercress, thick stems trimmed
6 LBS russet potatoes, peeled & cut into 2" pieces
1-1/2 C whole milk
1/2 C (1 stick) butter
1/4 C olive oil
2 bunches green onions, finely chopped (about 1-1/2 C)
Salt & black pepper to taste
Bring a medium saucepan of water to boil. Add the watercress and blanch for ten seconds. Drain; pat dry and chop watercress. Cook potatoes in a large pot of boiling salted water until tender, about twenty-five minutes. Drain. Return the potatoes to pot and stir over medium heat until excess liquid evaporates, about two minutes. Bring milk almost to a simmer in a small saucepan. Add hot milk, butter and oil to potatoes; mash until almost smooth. Stir in green onions and watercress; season with salt and black pepper. Serve.
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