Mashed Potatoes with Sorrel

The tart taste of sorrel is mellowed by the creamy mashed potatoes.

  • Servings: 6

Source: Martha Stewart Living, April/May 1993


  • 2 1/2 pounds potatoes, such as Yukon Gold, Yellow Finn, or Idaho
  • 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
  • Salt and freshly ground pepper
  • Freshly ground pepper


  1. 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.

  2. 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.

  3. 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.

  4. 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.


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