Yield: 24 servings

9 lb. russet potatoes
3 cups half-and-half, warmed
as needed, salt and pepper
16 cups watercress leaves
24 eggs
24 slices sourdough bread

For Smoked Mashed Potatoes: Bake potatoes in 350°F oven about 30 minutes or until tender. Cool; cut in half lengthwise. Smoke potatoes in a stovetop smoker with soaked hickory chips about 20 minutes or until flesh turns golden brown. Scoop out flesh and pass through food mill into large saucepan. Stir in half-and-half; season with salt and pepper. Keep warm or reheat to order 

For Watercress Puree: In boiling water, blanch watercress about 1 minute or until wilted but still bright green. Drain, reserving some of the blanching water. In a blender, puree watercress with enough reserved water to make a thick puree. Keep warm or reheat to order.

For Poached Egg and Assembly: For each serving, poach 1 egg and toast 1 slice bread. Place ½ cup potatoes and ¼ cup watercress puree on plate; arrange toast and egg on top.