Creamy mash with watercress
The peppery dressing gives this mash a freshness that works beautifully with beef and salmon.
Serves 8 • Ready in 35mins
1.75kg floury potatoes, peeled and cut into chunks
3 bay leaves
4 garlic cloves, peeled and left whole 100ml whole milk
200g unsalted butter, cubed for the dressing
100g watercress
1 garlic clove, peeled and chopped 1tbsp cider vinegar
1tsp clear honey
150ml olive oil
1 Cook the potatoes in salted boiling water with the bay leaves and garlic for 20mins, until tender. Drain and leave to steam in a colander for 2mins. Discard the bay leaves and mash the potatoes and garlic.
2 To make the dressing, put all the ingredients into a blender with a pinch of salt and pepper. Blend until smooth.
3 Heat the milk in the pan in which the potatoes were cooked. Add the mashed potatoes and butter, and beat over a low heat. Season with salt. Transfer to a dish and swirl through the dressing. Per serving: Cals 515, Fat 35g,
Sat fat 15g, Carbs 42g