California Farm Watercress Mashed Potatoes

Name: California Farm Watercress Mashed Potatoes
Total time: 660 s
Yield: 2 people, 2 dinners
Cuisine: American
Ingredients: 1/2 pound potatoes, sliced thin; 1/2 pound watercress, chopped fine; 1 ripe large avocado, sliced; 1/4 pound Brie, sliced thin; 1 Wedge of Meyer lemon; 4 optional pork tenderloin slices. 1/2”, sauteed in; 1 Tbs unsalted butter; Optional pinch of flaked seasalt

Hobby Horseman @HobbyHorseman

California, United States

Mashed potatoes with chopped watercress , which provides the spicy, peppery taste, mashed with Brie Cheese and fresh avocado for a smooth salty creamy flavor, a weekday farm gourmet dinner base with favorites like pork tenderloin.

#GlobalApron

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

7 minutes steam, 4 minute sautee

2 people, 2 dinners

1/2 poundpotatoes, sliced thin
1/2 poundwatercress, chopped fine
1ripe large avocado, sliced
1/4 poundBrie, sliced thin
1Wedge of Meyer lemon
4optional pork tenderloin slices. 1/2”, sauteed in
1 Tbsunsalted butter
Optional pinch of flaked seasalt
Equipment: dutch oven, steamer, potato masher
Cost: Brie $3, watercress $2, avocado $1, potatoes, other, $1, $1.75 per dinner; optional pork loin extra $1

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Steps

7 minutes steam, 4 minute sautee

1

Steam 1/4” thick sliced yukon potatoes with uncut whole watercress in cast iron dutch oven with steamer and lid till tender, about seven minutes. Remove steamer, set aside any left over water, add 1/4” thick sliced avocado, add one layer of1/4” thick sliced Brie cheese, about half the cheese, chop steamed watercress, (flavor is in the watercress stalks), lay on top, mash with potato masher till smooth, keep warm on heated plates. Taste, add flaked seasalt to taste.
2

In same dutch oven, melt 1 Tbs of butter, sautee slices of pork tenderloin, 1/2” thick, till done, few minutes, place on top of mashed watercress potato on plates, make gravy from sauteed butter gravy with leftover potato water and lemon juice, drizzle over dish, serve.

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Hobby Horseman @HobbyHorseman

on May 15, 2024 21:13

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.