Mashed Potatoes with Watercress and Green OnionsNoel Barnhurst
Recipe information
Yield
Makes 12 servings
Ingredients
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)
Preparation
Step 1
Bring medium saucepan of water to boil. Add watercress and blanch 10 seconds. Drain. Pat dry and chop watercress.
Step 2
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.
Step 3
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.
