Sorrel Mashed Potatoes

• 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

1. Peel the potatoes and steam or boil them until they are tender.
2. Meanwhile, wash the sorrel and cut the leaves into thin strips, using a stainless steel knife.
3. Heat the butter in a frying pan and add the sorrel.
4. Stir over low heat for a couple of minutes, until it has wilted.
5. Add the cream and heat through.
6. Mash the potatoes.
7. Stir in the sorrel puree and season to taste with salt and pepper.

russet, sorrel, unsalted butter, heavy cream, salt

Taken from cooking.nytimes.com/recipes/5442 (may not work)