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Ingredients
- 1 pound russet or Yukon gold potatoes
- 4 ounces sorrel
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- Coarse salt and freshly ground pepper to taste
Method
- Peel the potatoes and steam or boil them until they are tender.
- 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.
- Mash the potatoes.
- Stir in the sorrel puree and season to taste with salt and pepper.
