- 500 gm small Nicola potatoes, peeled and coarsely chopped
- 125 ml hot milk (½ cup)
- 1 bunch sorrel, shredded, to serve
- 1Cook the potatoes in a litre of water over medium-high heat for 15 minutes or until tender, strain, reserving liquid. Purée potatoes and add cooking liquid to achieve a smooth, thick consistency. Season generously with salt and pepper, add milk and serve scattered with sorrel.
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