Smoked Mashed Potatoes with Poached Egg and Watercress Purée
| Ingredients | Measure |
|---|---|
| Russet potatoes | 9 lbs. |
| Half-and-half, warmed | 3 cups |
| Salt and white pepper | As needed |
| Watercress leaves | 16 cups |
| Eggs | 24 |
| Sourdough bread | 24 slices |
Method
Bake potatoes in 350°F oven about 30 minutes or until tender. Cool; cut in half lengthwise. Smoke potatoes in a stovetop smoker with soaked hickory chips about 20 minutes or until flesh turns golden brown. Scoop out flesh and pass through food mill into large saucepan. Stir in half-and-half; season with salt and pepper. Keep warm or reheat to order.* (Yields 12 cups)
In boiling water, blanch watercress about 1 minute or until wilted but still bright green. Drain, researcing some of the blanching water. In blender, puré3 watercress with enough reserved water to make a thick purée. Keep warm or reheat to order. (Yields 6 cups)
For each serving, poach 1 egg and toast 1 slice sourdough bread. Place ½ cup potatoes and ¼ cup watercress purée in plate; arrange toast and egg on top.
Yield: 24 servings
*As a shortcut alternative, simply add liquid smoke to taste to your favorite mashed potato recipe.
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