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.
As the demand for lighter, healthier menu options and bold global flavors continues to grow, potatoes provide the perfect canvas for menu innovation.
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