Best Watercress Mashed Potato Recipes

The Best Mashed Potatoes image

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 4

2 pounds russet potatoes, peeled and quartered
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, cubed
3/4 cup heavy cream, heated

Steps:

Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.

Mom's Potato Watercress Salad image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds small, white skinned waxy potatoes, like Yukon Golds
A drizzle extra-virgin olive oil
1/2 cup plain yogurt
1/4 cup extra-virgin olive oil
2 tablespoons prepared horseradish or 1/2 teaspoon wasabi powder
1 bunch watercress, washed
Coarse salt

Steps:

Quarter potatoes and place in a medium saucepan, cover with water, and place over high heat to bring water to a boil. Boil potatoes until just tender, 10 minutes. Drain and return to warm sauce pan. Drizzle potatoes with a touch of oil and let stand 5 minutes in warm pot to dry them out.
Transfer cooked potatoes to a bowl. Combine yogurt, oil, and horseradish and pour over potatoes. Coarsely chop the leafy tops of watercress and add to the mixing bowl with potatoes. Sprinkle a little coarse salt over the bowl and toss salad to coat evenly. Adjust salt to your taste and serve at room temperature.

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.

Watercress Mashed Potatoes image

Yield makes approximately 5 cups

Number Of Ingredients 6

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

Steps:

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.
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.