Chard Mashed Potatoes

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* Exported from MasterCook *

 

Chard Mashed Potatoes

 

Recipe By : Vegetarian Times Magazine, March 2002, page 38

Serving Size : 5 Preparation Time :0:00

Categories : Potatoes Side Dishes

Vegetables 30 Minutes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 pounds scrubbed russet potatoes -- up to 3 lbs.

2 teaspoons salt -- up to 3

1 large Swiss chard bunch

1 tablespoon olive oil

1 clove garlic -- minced

1/2 cup hot milk or half-and-half -- up to 3/4

2 tablespoons unsalted butter at room temperature -- up to 3

Freshly grated Parmesan cheese for garnish -- optional

 

5 TO 6 SERVINGS 30 MINUTES OR LESS

 

Of all the ways I make mashed potatoes, this has to be one of my favorites:

lumpy mashed potatoes with sautéed Swiss chard stirred into them. I can

pile these on a plate and make a meal of them, garnished with a little

Parmesan cheese. If you'd like to streamline the recipe, use a bag of

prewashed baby spinach instead of chard. Note that I leave some of the

skins on the potatoes because I like the rustic look.

 

1. 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 teaspoons salt, and bring to a boil. Reduce heat slightly and boil until

potatoes are tender about 12 minutes.

 

2. 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.

 

3. When potatoes are done, drain and transfer to large mixing bowl. 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.

 

PER SERVING: 274 CALORIES; 6 G PROTEIN; 8 G TOTAL FAT (4 G SATURATED FAT);

46 G CARBOHYDRATE; 17 MG CHOLESTEROL; 1153 MG SODIUM; 5 G FIBER

 

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