500g potatoes, peeled and chopped
300g watercress, damaged stalks removed
1tbsp butter or single cream
Large pinch of nutmeg
Salt and pepper to taste
Cook the potatoes in boiling, salted water. Drain and return to a low heat to drive off excess moisture. In a food processor, blend the watercress with the butter or cream. Add to the potato, and use a masher to make a smooth puree. Stir in the nutmeg and salt and pepper. Serve.
Article sourced from and with kind thanks to The Complete Guide to Nutritional Health.
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