Ingredients
- 1.2 kg floury potatoes
- 600 g spinach
- 1 finely diced bundle of chervil
- 2 bundles of watercress
- Olive oil
- Skimmed milk or butter
- Season to taste with pepper, salt and nutmeg
Preparation
- Removing the wooden stalks at the bottom, cook the watercress.
- After cooking, rinse the watercress with cold water and allow it to cool completely.
- Do the same with the spinach. Using a chopper, mix the watercress and spinach.
- Add a dash of olive oil to make the mixture smooth.
- Peel and cook the potatoes.
- Mash the potatoes together with the green mixture and add a dash of skimmed milk or a pat of butter for extra creaminess.
- Mix the chervil into the purée and season to taste with pepper, salt and nutmeg.
Enjoy!
February 23, 2022
