Chard Mashed Potatoes
Chard Mashed Potatoes
- 2 1/2 to 3 lbs. russet potatoes, scrubbed
- 2 to 3 tsp. salt
- 1 large bunch Swiss chard
- 1 Tbs. olive oil
- 1 clove garlic, minced
- 1/2 to 3/4 cup hot milk or half-and-half
- 2 to 3 Tbs. unsalted butter, room temperature
- Freshly grated Parmesan cheese, for garnish, optional
- Peel potatoes, leaving some skin on each. Cut potatoes into large chunks, and place them in medium pot with enough cold water to cover. Add 2 tsp. salt, and bring to a boil. Reduce heat slightly and boil until potatoes are tender, about 12 minutes.
- Meanwhile, rinse chard well. Remove and discard stems and chop leaves coarsely. In large skillet, heat oil over medium heat. Stir in chard and garlic. Cover pan, and cook, until wilted and tender, stirring occasionally, 3 to 4 minutes. Remove from heat.
- When potatoes are done, drain and add milk and butter. Mash potatoes, leaving them slightly lumpy, adding salt and pepper to taste. Stir in chard and serve, garnished with Parmesan if desired.
So good! Hopefully I'll have enough chard from my own garden to make this soon. I cut a few small leaves yesterday, enough to make a really yummy pasta dish for lunch - chard sauteed in olive oil w/ sliced green onions and minced garlic, sea salt and fresh ground pepper, then tossed with pasta and topped with Parmesan. Yum! But my chard is going to have to grow a bit before I have any more, and the bunnies are going to have to leave it alone!
many recipes in the world that there is just no excuse for using one twice if it's not something you really enjoy. Now, whether the rest of the family enjoys them or not is another story, but I try to add special notes about who likes what. 
