Patatas y Berzas (Potato and Cabbage Mash)

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

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Nutritional Information

Amount per serving
  • Calories: 113
  • Calories from fat: 6%
  • Fat: 0.8g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.6g
  • Carbohydrate: 22.9g
  • Fiber: 2.8g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 413mg
  • Calcium: 16mg

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

  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.
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