Watercress Mashed Potato Recipes

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PURSLANE, WATERCRESS AND POTATO SOUP WITH CRISP LEEKS



Purslane, Watercress And Potato Soup With Crisp Leeks image

Provided by Molly O'Neill

Categories     dinner, soups and stews, appetizer, main course

Time 1h30m

Yield Four servings

Number Of Ingredients 10

2 medium leeks, white and light green parts only, cut across into thin rings, rinsed well
1 teaspoon olive oil
1 medium onion, peeled and diced
2 large baking potatoes, peeled and cut into 1/2-inch dice
3 cups water
1 1/4 cups loosely packed, stemmed purslane
1 cup loosely packed watercress, heavy stems removed
1 1/2 cups lowfat milk
2 teaspoons kosher salt
Freshly ground pepper to taste

Steps:

  • Preheat the oven to 300 degrees. Line a baking sheet with aluminum foil. Spread the leeks out in a single layer on the sheet. Bake until the leeks are dried and crisp, about 35 minutes. Set aside.
  • Meanwhile, heat the olive oil in a medium saucepan over medium heat. Add the onion and saute until softened, about 8 minutes. Add the potatoes and water, bring to a boil, reduce to a low simmer, partly cover the pan and cook the potatoes until they are tender, about 30 minutes.
  • Stir in 1 cup of purslane and the watercress and simmer just until wilted, about 2 to 3 minutes. Pass the mixture through a food mill and place in a clean pan. Stir in the milk, salt and pepper. Heat until warmed through.
  • Divide the soup among 4 bowls and top with the crisp leeks and the remaining purslane leaves. Serve immediately.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 5 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 1016 milligrams, Sugar 9 grams

MASHED POTATOES WITH WATERCRESS AND GREEN ONIONS



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.

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