Equipment
Ingredients
Vegetables & Fruit
- 800 g yukon gold potatoes, peeled and cut into 2-inch chunks
- 2 bosc pears, cored and quartered
- 100 g fresh watercress, tough stems removed, roughly chopped
Pantry & Garnish
- 60 g unsalted butter, room temperature
- 50 g walnut halves
- 15 ml olive oil
- salt
- black pepper
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F). Toss the pear quarters with olive oil and a pinch of salt on a baking sheet.
Roast the pears for 20-25 minutes until very tender and caramelized on the edges.
While pears roast, place potatoes in a large pot and cover with cold salted water by 1 inch. Bring to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes.
While potatoes cook, toast the walnuts in a dry small skillet over medium heat for 3-4 minutes until fragrant. Roughly chop and set aside.
Drain the potatoes well and return them to the hot pot to dry out slightly. Add the roasted pears (skins on or off, based on preference) and butter. Mash thoroughly until smooth and combined.
Fold in the chopped watercress while the puree is still hot; the residual heat will wilt the greens slightly without losing their bright color. Season with salt and pepper to taste.
Transfer to a serving bowl and top with the toasted chopped walnuts.
Chef's Notes
- Bosc pears are ideal here because they hold their shape during roasting and offer a denser flesh that blends well with potatoes without becoming watery.
- For an ultra-smooth texture, peel the roasted pears before adding them to the potatoes. Keep the skins on for a rustic look and extra fiber.
- Ensure the watercress is very dry after washing; excess water can make the puree runny.
- If the mixture is too stiff, add a splash of warm milk or heavy cream to reach your desired consistency.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat gently with a splash of milk or water.
Reheating: Warm over low heat in a saucepan, stirring frequently to prevent scorching.
