Yield Makes 12 servings
Number Of Ingredients 6
Steps:
- Bring medium saucepan of water to boil. Add watercress and blanch 10 seconds. Drain. Pat dry and chop watercress.
- Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain. Return potatoes to pot. Stir over medium heat until any excess liquid evaporates, about 2 minutes.
- Bring milk almost to simmer in small saucepan. Add hot milk, butter, and oil to potatoes; mash until almost smooth. (Can be prepared 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium-low heat, stirring often, before continuing.) Stir in green onions and watercress. Season with salt and pepper.
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