Sorrel Mashed Potatoes

By Moira Hodgson

Total Time
25 minutes
Rating
5(10)
Comments
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Featured in: FOOD; Sorrel, Associated With France, Finds a Place Here

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Ingredients

Yield:4 servings
  • 1pound russet or Yukon gold potatoes
  • 4ounces sorrel
  • 2tablespoons unsalted butter
  • ½cup heavy cream
  • Coarse salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

255 calories; 17 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 4 grams protein; 417 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel the potatoes and steam or boil them until they are tender.

  2. Step 2

    Meanwhile, wash the sorrel and cut the leaves into thin strips, using a stainless steel knife. Heat the butter in a frying pan and add the sorrel. Stir over low heat for a couple of minutes, until it has wilted. Add the cream and heat through.

  3. Step 3

    Mash the potatoes. Stir in the sorrel puree and season to taste with salt and pepper.

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Comments

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j. haas

March 14, 2023. Sorrel from Liz’s garden along with grilled salmon. Perfect. For salmon, turned grill to medium when fish went on, then 4 mins and 3 mins.

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