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Gallery Recipe Summary Servings: 6

Ingredients Ingredient Checklist 1 bunch sorrel, washed, with stems removed 2 1/2 pounds potatoes, such as Yukon Gold, Yellow Finn, or Idaho 1/2 teaspoon coarse salt, plus more to taste 1 1/2 cups hot milk 1-3 tablespoons unsalted butter Salt and freshly ground pepper

Gallery

Recipe Summary Servings: 6

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 1 bunch sorrel, washed, with stems removed 2 1/2 pounds potatoes, such as Yukon Gold, Yellow Finn, or Idaho 1/2 teaspoon coarse salt, plus more to taste 1 1/2 cups hot milk 1-3 tablespoons unsalted butter Salt and freshly ground pepper

Directions

Place slightly wet sorrel in a small saucepan. Cover pan and place over medium-low heat. Stir occasionally until sorrel is completely wilted, about 2 minutes. Drain, chop, and set aside.

Place unpeeled potatoes in a large saucepan and cover with cold water. Add salt and bring to a boil. Turn down heat, cover, and simmer until potatoes are tender but not mushy, about 20 minutes. Drain and peel.

Put potatoes through a ricer into a large bowl, or mash with a potato masher. Using a wooden spoon, beat in butter. Beat in milk, a little at a time, until potatoes are smooth and creamy. You may not need all the milk. Whip with a whisk until fluffy.

Stir in sorrel and season with salt and pepper. Serve immediately with Navarin of Lamb With Spring Vegetables or place in a heatproof bowl covered with foil over a pan of barely simmering water until ready to serve.

Reviews

 Add Rating & Review

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All Reviews for Mashed Potatoes with Sorrel

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Mashed Potatoes with Sorrel

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest