Patatas are potatoes. Berza is cabbage. Mash 'em together and you have this side dish; it hails from the Basque region of Spain.Peel and cube 4 cups of Yukon gold potatoes (about a pound and a half). Cover with water in a saucepan and bring to a boil, then reduce heat and simmer for 20 minutes. Drain, return to the pan, and mash with a potato masher.
While the potatoes cook, bring 4 cups water to a boil in a Dutch oven. Add 4 cups Savoy cabbage. The recipe did not specify whether to chop it, or if so, how to chop it, but since it's about to be pureed, I settled for coarsely chopping. Cook for 5 minutes, then drain over a bowl, reserving 1/2 a cup of the cooking liquid. (Note: regular green cabbage will do if you can't find Savoy, which has crinklier leaves and a slightly stronger flavor).
Combine the reserved liquid and the cabbage in a blender and blend until smooth. Stir into the mashed potatoes. Return the pan to the stove and cook over medium-high heat for 3 minutes, stirring constantly.
Stir in 1/4 tsp. salt and 1 teaspoon truffle oil - this touch absolutely makes the dish. I should note that the original recipe called for a full teaspoon of salt as well, but since my taste buds don't run that salty, I slashed that quantity way down. Add the full amount, if you prefer.
2/3 a cup is a side serving of 110 calories.
Cost:
Yukon gold potatoes $1.46
Savoy cabbage $0.57
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