We've made mashed potatoes even smoother with the addition of heavy cream - and the fresh flavor and color of watercress. Pair this melt-in-your-mouth side dish with any of our bison steaks.

• 2 lbs. Yukon cooked potatoes, cut into 1 inch pieces
• 1/2 cup heavy cream
• 3 Tbs. unsalted butter
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 cup fresh watercress

Created by: Chef Forrest D. Waldo, II C.E.C.

Cover potatoes with cold water by 1 inch in a large saucepan and simmer uncovered until tender, 20 to 30 minutes.

While potatoes are simmering, bring cream, butter, salt, and pepper to a simmer in a saucepan. Remove from heat and keep warm, covered.

Drain potatoes in a colander and return to saucepan and mash.

Stir watercress into warm cream, tossing to coat, and when slightly wilted (after about 1 minute), immediately add to potatoes.

Mash potatoes until almost smooth. Serve immediately.

Per serving: calories 378, fat 19.9g, 46% calories from fat, cholesterol 64mg, protein 5.2g, carbohydrates 46.8g, fiber 4.3g, sugar 3.2g, sodium 175mg, diet points 8.9.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.0, Bread: 2.5, Lean meat: 0.0, Fat: 3.8, Sugar: 0.0, Very lean meat protein: 0.0

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