3 large potatoes 2 bunches of water cres 1.5 pints of cold water salt and pepper to taste 2 tbsp cream (optional)
Peel the potaoes and wiope clean on a damp cloth, cut them into small pieces and boil them until soft in the cold water in an uncovered pan. Wash the water cress quickly under running water and cut it all, including stalks, into little pieces, having first kept the leaves from one bunch of cress for decoration. Put the rest in with the potatoes and boil fast for 2-3 minutes so that the water cress softens but remains green. Add the black pepper, pass through the *Mouli-Legume and re-heat.
* the Mouli-Legume is a french cooking instrument that is a cross between a sieve and food mill. It grind the food quickly into a coarse or fine texture.