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Patatas y Berzas (Potato and Cabbage Mash)

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.

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

Nutrition 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

How to Make It

  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.

  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.