• Ingredients: 26
  • Serves: 12

Mashed potatoes with watercress and green onions with whole milk, butter, olive oil, bunches green onions, finely chopped.


For noodles

For topping

  • 2 cups cornflakes, coarsely crushed
  • 2 tbsps. sugar
  • 1/2 tsp. cinnamon
  • 2 tbsps. unsalted butter, cut into bits

For serving

  • 1/2 cup mascarpone
  • 2 tbsps. finely grated Parmigiano-Reggiano

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 Bring medium saucepan of water to boil. Add watercress and blanch 10 seconds. Drain. Pat dry and chop watercress.
  2. Step 2 Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain. Return potatoes to pot.
  3. Step 3 Stir over medium heat until any excess liquid evaporates, about 2 minutes.
  4. Step 4 Bring milk almost to simmer in small saucepan. Add hot milk, butter, and oil to potatoes; mash until almost smooth.

    For this step you will need

  5. Step 5 (Can be prepared 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium-low heat, stirring often, before continuing.) Stir in green onions and watercress.

    For this step you will need

  6. Step 6 Season with salt and pepper.

Nutrition information

Calories 312 Carbohydrates 44 g (15%)
Fat 13 g (21%) Protein 7 g (13%)
Saturated Fat 6 g (30%) Sodium 36 mg (2%)
Polyunsaturated Fat 1 g Fiber 3 g (14%)
Monounsaturated Fat 6 g Cholesterol 23 mg (8%)