Watercress Mashed Potatoes
Serves 4 #STARFineFoods Ingredients: 3.5 oz watercress 1 large leek 1 tablespoon butter 1.7 oz Borges Natura walnut milk 4 large potatoes 4 tablespoons STAR Extra Virgin Olive Oil Salt and pepper 2.8 oz crushed walnuts Instructions:Chop the watercress and the leek and blanch them for one minute in a pot of boiling salted water.
Transfer them to a colander and rinse in cold water. Place them in a blender with the butter (melted) and the walnut milk and blend.
In the same pot, cook the peeled and diced potatoes until tender.
Mash the potatoes with a fork or a potato masher, add the watercress and leek purée and mix well until all the ingredients are incorporated. Add the extra virgin olive oil, salt and pepper.
Sprinkle with crushed walnuts.
Ingredients
- 3.5 oz watercress
- 1 large leek
- 1 tablespoon butter
- 1.7 oz Borges Natura walnut milk
- 4 large potatoes
- 4 tablespoons STAR Extra Virgin Olive Oil
- Salt and pepper
- 2.8 oz crushed walnuts
Instructions
Chop the watercress and the leek and blanch them for one minute in a pot of boiling salted water.
Transfer them to a colander and rinse in cold water. Place them in a blender with the butter (melted) and the walnut milk and blend.
In the same pot, cook the peeled and diced potatoes until tender.
Mash the potatoes with a fork or a potato masher, add the watercress and leek purée and mix well until all the ingredients are incorporated. Add the extra virgin olive oil, salt and pepper.
Sprinkle with crushed walnuts.
Chop the watercress and the leek and blanch them for one minute in a pot of boiling salted water.
Transfer them to a colander and rinse in cold water. Place them in a blender with the butter (melted) and the walnut milk and blend.
In the same pot, cook the peeled and diced potatoes until tender.
Mash the potatoes with a fork or a potato masher, add the watercress and leek purée and mix well until all the ingredients are incorporated. Add the extra virgin olive oil, salt and pepper.
Sprinkle with crushed walnuts.
Total Time: 20 min
Serves: 4
