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home > recipes > vegetables > mashed potatoes with watercress and green onions
from London, Ontario Serves 12. 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) Bring medium saucepan of water to boil. Add watercress and blanch 10 minutes. 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. This 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.

Mashed Potatoes with Watercress and Green Onions


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list all recipes for VEGETABLES (485)
list all recipes by MARISA.STARKEY (6)


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keyword: mashed
keyword: potatoes
keyword: watercress
keyword: green
keyword: onions
recipes for vegetables
recipes by marisa.starkey
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(posted August 10, 2011)

from London, Ontario

Serves 12.

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)

Bring medium
saucepan of water to boil. Add watercress and blanch 10 minutes. 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. This 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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