Patatas y Berzas (Potato and Cabbage Mash)

Patatas y Berzas (Potato and Cabbage Mash) Recipe
Karry Hosford
The truffle oil makes this dish. It's a well-suited side for earthy-flavored entrées like Chicken with Morels.

Yield:

6 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 113
Caloriesfromfat 6 %
Fat 0.8 g
Satfat 0.1 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 3.6 g
Carbohydrate 22.9 g
Fiber 2.8 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 413 mg
Calcium 16 mg

Ingredients

4 cups cubed peeled Yukon gold potatoes (about 1 1/2 pounds)
4 cups water
4 cups Savoy cabbage
1 teaspoon salt
1 teaspoon truffle oil

Preparation

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.

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.

Viviana Carballo,

Cooking Light

March 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note