Equipment
Ingredients
Potatoes
- 800 g yukon gold potatoes, peeled and cut into 3cm cubes
Aromatics & Dairy
- 100 g fresh sorrel, stems removed, finely shredded
- 100 g unsalted butter, cut into cubes, room temperature
- 100 ml heavy cream, warmed gently
- 10 g sea salt, fine, plus extra for boiling water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 451 kcal
- Protein
- 6 g
- Carbohydrates
- 44 g
- Fat
- 30 g
- Fiber
- 8 g
- Sugar
- 4 g
- Sodium
- 1016 mg
- Saturated Fat
- 18 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 82 mg
- Potassium
- 1317 mg
- Calcium
- 65 mg
- Iron
- 1.5 mg
- Magnesium
- 90 mg
- Phosphorus
- 208 mg
- Zinc
- 0.1 mg
- Vitamin A
- 574 mcg
- Vitamin C
- 54 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.06 mg
- Niacin
- 0.0 mg
- Folate
- 2 mcg
- Water
- 18 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the cubed potatoes in a large pot and cover entirely with cold, heavily salted water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are completely tender, about 15 to 20 minutes. The water temperature will be around 100°C/212°F.
Pour the potatoes into a colander to drain completely. Return the drained potatoes to the hot, empty pot off the heat for 1 to 2 minutes. Gently shake the pot to allow the residual steam to evaporate, ensuring the potatoes are as dry as possible.
Pass the hot potatoes through a potato ricer directly back into the pot, or crush thoroughly with a potato masher until completely smooth.
Using a silicone spatula, fold the room temperature butter into the warm potatoes until fully melted. Gradually fold in the warmed heavy cream and the sea salt until the mixture is rich, creamy, and homogenous.
Just before serving, gently mix the shredded fresh sorrel into the hot mashed potatoes. The residual heat will wilt the sorrel almost instantly, releasing its lemony flavor. Transfer to a warm bowl and serve immediately.
Chef's Notes
- For the absolute smoothest texture, passing your potatoes through a ricer or food mill while they are piping hot is non-negotiable.
- Sorrel contains high levels of oxalic acid, which gives it a signature tart, lemon-like bite. This same acid causes the leaves to turn a muted green when exposed to heat. Do not be alarmed by the color change.
- Warming your cream and using room temperature butter is crucial. Cold dairy drops the temperature of the potatoes rapidly, forcing you to overwork the mash to incorporate the fat, leading to a gluey texture.
- Drying the potatoes in the hot pot after draining ensures that your mash absorbs the butter and cream rather than leftover boiling water, preventing a watery final dish.
Storage
Refrigerator: 3 days — Store in an airtight container. The sorrel will continue to darken in color over time.
Reheating: Reheat gently in a saucepan over low heat, adding a splash of cream or milk to restore the creamy texture.
Troubleshooting
Mashed potatoes are gummy, gluey, or sticky
Cause: The potatoes were overworked, releasing excessive starches, or a food processor was used
Fix: Cannot be fixed
Prevention: Always use a potato ricer or mash gently by hand. Never blend or heavily whip waxy potatoes.
Sorrel turned a drab olive or brown color
Cause: Extended exposure to heat
Fix: Cannot be fixed, but the flavor remains completely intact and delicious
Prevention: Fold the sorrel into the potatoes at the absolute last minute before serving
Potatoes cooled down too fast and butter will not melt
Cause: Dairy was added straight from the refrigerator, shocking the hot potatoes
Fix: Place the pot over the lowest possible heat setting and fold very gently until warmed through
Prevention: Ensure butter is at room temperature and cream is warmed prior to mixing
Cultural Context
Sorrel, known as oseille in France, has a long-standing history in traditional French culinary practices. It is classically paired with rich, fatty ingredients like cream, butter, and rich fish like salmon, as its aggressive natural acidity perfectly cuts through heavy fats. Blending it into a classic potato purée is a brilliant peasant-style technique that offers a bright, rustic, and vibrant alternative to a traditionally heavy side dish.
