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Potato and Watercress Puree
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Any waxy potato will work well in this dish. Charlotte is a good option, though if you wish to be thoroughly authentic, seek out the la ratte variety.
You're unlikely to be eating this dish on its own, but if you serve it with grilled meat or sausages, try this soft and open Spanish red.
Typical values per serving:
This recipe was first published in February 2009.