Watercress (shown below) gives these mashed potatoes a peppery bite. They are a perfect accompaniment to fish, chicken, and mushroom entrées. Try serving them with the Grape and Ginger–Glazed Chicken (page 56). If you have leftovers, add hot stock to make a warming soup. Alternatively, whisk in milk or cream and serve as the classic cold potato soup vichyssoise.

　　

Ingredients

makes approximately 5 cups

　　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

　　

Step 1

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.

　　

Step 2

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.

　　Lucid Food