Creamy Mashed Potatoes

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.

4 lb. Yukon Gold Potatoes cut into 1" pieces
1 cup heavy cream
6 tablespoons unsalted butter
2 teaspoons salt
1 teaspoon black pepper
2 cups fresh watercress

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.