Roasted-Pear-Potato-and-Watercress Puree With Toasted Walnuts

• 2 large baking potatoes, pricked with a fork in several places
• 3 firm Bosc pears
• 1 1/2 cups stemmed watercress
• 1 teaspoon salt
• Freshly ground pepper to taste
• 1/4 cup toasted walnuts, coarsely chopped

1. Preheat oven to 450 degrees.
2. Place the potatoes on a baking sheet and roast for 20 minutes.
3. Peel, halve and core the pears.
4. Place the pears on the baking sheet with the potatoes and roast until the potatoes and pears are soft, about 40 minutes.
5. Meanwhile, bring a pot of water to a boil.
6. Add the watercress and blanch for 1 minute.
7. Drain well.
8. Place the watercress and the pears in a food processor and process until smooth, stopping to scrape down the sides of the bowl.
9. Cut the potatoes in half lengthwise and scoop out the flesh.
10. Pass the potato through a ricer into a medium-size bowl.
11. Stir the pear mixture into the potato until smooth.
12. Season with the salt and pepper to taste.
13. Divide among 4 plates and sprinkle with the toasted walnuts.
14. Serve immediately.

baking potatoes, pears, watercress, salt, freshly ground pepper, walnuts

Taken from cooking.nytimes.com/recipes/1326 (may not work)