Source: Martha Stewart Living, April/May 1993
- 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
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.