Crushed Potatoes With Watercress In Olive Oil
Crushed Potatoes With Watercress In Olive Oil

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, crushed potatoes with watercress in olive oil. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Crushed Potatoes With Watercress In Olive Oil is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Crushed Potatoes With Watercress In Olive Oil is something that I have loved my entire life.

Drain well and crush lightly with a fork. Mix in some salt and pepper and a splash of olive oil to moisten. When the potatoes are done drain well and return them to the pan with the extra-virgin olive oil.

To begin with this particular recipe, we must prepare a few components. You can cook crushed potatoes with watercress in olive oil using 6 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Crushed Potatoes With Watercress In Olive Oil:
  1. Prepare 4 medium Potatoes, peeled and cut in half
  2. Take to taste Salt
  3. Make ready to taste Ground black pepper
  4. Make ready 1 bag watercress
  5. Take Sprinkle of dried mint
  6. Make ready Good amount of olive oil

While the potatoes are cooking, smear an oven tray with about a tablespoon of the olive oil. Lay the fish, skin side down Return the hot potatoes to the pot along with the watercress and use a fork to mash. You are not aiming for a smooth mash but rather a crushed. The chef's classic recipe monkfish recipe, served with crushed new potatoes and wilted watercress.

Steps to make Crushed Potatoes With Watercress In Olive Oil:
  1. Cook the potatoes in a pot of Salted water. Should take about 15-20 minutes.
  2. Drain the potatoes well in a colander then return them to the pot over a medium heat
  3. Gently squish each potato with a fork. Then add in the olive oil and mint.
  4. Add in the watercress, Season with salt and pepper and stir gently to combine everything.
  5. Cook for about 5-10 minutes or until the watercress has wilted.

Add olive oil and mash to incorporate, then add milk, salt, and pepper and mash until smooth and creamy. Put the potatoes in a medium saucepan and add water to cover. Bring to a boil, add a generous pinch of salt and simmer over medium heat until Using your fingers, lightly crush the potatoes and transfer to the large bowl. Add the olive oil and mix gently, then fold in the arugula, parsley, dill and chives. Ladle the soup around the crushed potatoes, leaving islands of potato visible.

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