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.
- 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 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.
- Serving Size: 5 to 6 Servings
- Calories: 274
- Carbohydrate Content: 46 g
- Cholesterol Content: 17 mg
- Fat Content: 8 g
- Fiber Content: 5 g
- Protein Content: 6 g
- Saturated Fat Content: 4 g
- Sodium Content: 1153 mg