Karry Hosford
Yield
6 servings (serving size: 2/3 cup)

The truffle oil makes this dish. It's a well-suited side for earthy-flavored entrées like Chicken with Morels.

How to Make It

Step 1

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain and return to pan. Mash potatoes with a potato masher.

Step 2

While potatoes cook, bring 4 cups water to a boil in a large Dutch oven. Add cabbage; cook 5 minutes or until tender. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Combine cabbage and reserved cooking liquid in a food processor; process until smooth. Add cabbage to potatoes; cook over medium-high heat 3 minutes or until thoroughly heated, stirring constantly. Stir in the salt and oil.

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