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.

Note:

Viviana Carballo,

Cooking Light

March 2004
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