Chop the watercress and the leek and blanch them for one minute in a pot of boiling salted water.
Watercress Mashed Potatoes
- 100 g watercress
- 1 large leek
- 1 tablespoon butter
- 50 ml Borges Natura walnut milk
- 4 large potatoes
- 4 tablespoons Borges extra virgin olive oil
- Salt and pepper
- 80 g crushed walnuts
Step by step
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.