Mashed Potatoes with Sorrel
The tart taste of sorrel is mellowed by the creamy mashed potatoes.
Martha Stewart Living, April/May 1993
- 2 1/2 pounds potatoes, such as Yukon Gold, Yellow Finn, or Idaho
- 1/2 teaspoon coarse salt, plus more to taste
- 1 fresh sorrel, washed, stems removed
- 2 tablespoons unsalted butter
- 1 1/2 cups hot milk
- Freshly ground pepper
- 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.
- While potatoes are cooking, 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.
- 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, or place in a heat-proof bowl covered with aluminum foil over a pan of barely simmering water until ready to serve.
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