Mashed Potatoes with Watercress and Green Onions |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| 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) |
| 1 | Bring medium saucepan of water to boil. Add watercress and blanch 10 seconds. Drain. Pat dry and chop watercress. |
| 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. |
| 3 | Bring milk almost to simmer in small saucepan. Add hot milk, butter, and oil to potatoes; mash until almost smooth. Stir in green onions and watercress. Season with salt and pepper. |