Best Watercress Mashed Potatoes Recipes

Watercress Mashed Potatoes image

Yield makes approximately 5 cups

Number Of Ingredients 6

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

Steps:

Season a pot of cold water with enough salt so that it tastes like seawater. Bring to a boil, add the watercress and leek, and blanch for 1 minute, then shock in cold water. Using your hands, squeeze out as much water as possible. Pulse the watercress, leek, and butter in a food processor until puréed, 30 seconds to 1 minute.
Put the potatoes in a pot and cover with cold water. 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. Drain, and push the potatoes through a ricer or mash them in the pot. Fold in the olive oil, then the puréed watercress and leek. Season with salt and pepper.

Mashed Potatoes with Watercress and Green Onions image

Yield Makes 12 servings

Number Of Ingredients 6

2 large bunches watercress, thick stems trimmed
6 pounds russet potatoes, peeled, cut into 2-inch pieces
1 1/2 cups whole milk
1/2 cup (1 stick) butter
1/4 cup olive oil
2 bunches green onions, finely chopped (about 1 1/2 cups)

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.