Patatas y Berzas (Potato and Cabbage Mash) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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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