Watercress Mashed Potatoes

1. 1

   Season a pot of cold water with enough salt so that it tastes like seawater.

2. 2

   Bring to a boil, add the watercress and leek, and blanch for 1 minute, then shock in cold water.

3. 3

   Using your hands, squeeze out as much water as possible.

4. 4

   Pulse the watercress, leek, and butter in a food processor until pureed, 30 seconds to 1 minute.

5. 5

   Put the potatoes in a pot and cover with cold water.

6. 6

   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.

7. 7

   Drain, and push the potatoes through a ricer or mash them in the pot.

8. 8

   Fold in the olive oil, then the pureed watercress and leek.

9. 9

   Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.