Watercressed Mashed Potatoes
The perfect side to your Roast Dinner.
- 800g floury potatoes, peeled and cut into chunks
- 100ml skimmed milk/almond milk
- 2 tbsp light mayonnaise
- 170g bagged watercress
Peel potatoes and heat water in a large pot until boiling.
Cook the potatoes in a large pan of salted water for 15 mins or until tender.
Drain well, then return to the pan to steam-dry for a few mins before mashing.
Add the milk and mayo to the the pan and heat gently.
Stir into the potatoes with the watercress and some seasoning.