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Cheesy Mashed Potatoes and Swiss Chard
Cheesy Mashed Potatoes and Swiss Chard combines creamy potatoes with cheddar and Parmesan cheeses, plus Swiss Chard and shredded carrots.
Ingredients
3 pounds yellow potatoes
1 teaspoon of kosher salt to salt the potato water
2 tablespoons extra virgin olive oil, divided
6 tablespoons butter, divided
1 1/2 cups yellow onion, diced (about one medium onion)
1 cup carrots, shredded on large holes of a box grater (about 2 medium carrots)
1 tablespoon fresh garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dry thyme
12 ounces (in weight) freshly cleaned Swiss Chard leaves, coarsely chopped, and rinsed with cold water. We started with 20 ounces before removing and discarding stems and ribs (12 ounces usable leaves and 8 ounces stems and ribs discarded). Depending on how the bunches look, you may need to start with more than 20 ounces
8 ounces sharp cheddar cheese, half cubed and half shredded on large holes of a box grater
1/3 cup sour cream
1/2 cup freshly grated Parmesan cheese
1 teaspoon dry mustard powder
Instructions
- Place the skin-on whole potatoes into a large pot and cover with a water, a few inches higher than the potatoes. Place on to boil. Once boiling, add one teaspoon of the kosher salt and lower heat to a medium boil. Boil for about 30-40 minutes until tender. Insert a paring knife to test for doneness.
- While potatoes are cooking, in a large skillet, melt one tablespoon of olive oil with two tablespoons of butter over medium high heat and once hot and frothy, add onions and sauté for three minutes.
- Add shredded carrot, garlic, salt, pepper, and thyme and cook for one minute.
- Add the last tablespoon of olive oil and the cleaned and rinsed chopped Swiss chard leaves and cook about two minutes or until wilted but still firm. Set this pan aside.
- Once the potatoes are tender, preheat oven to 350 degrees F. with oven rack in center.
- Drain the potatoes. Using tongs, remove one potato at a time to your cutting board and use a paring knife to scrape off the skin. The skin should pull right off in large pieces. Use the tongs or an oven mitt to hold the potato steady.
- Over a large bowl, pass the cooked peeled potatoes through the large holes of a potato ricer, or simply mash by hand.
- Add two more tablespoons of butter, the cubed cheddar, sour cream, Parmesan, and dry mustard to the bowl with the potatoes and combine.
- Heat the skillet with the Swiss Chard back up then add to the bowl with the mashed potatoes and stir.
- Taste and only add more salt if needed.
- Spray a 2 ½ – 3-quart casserole dish with kitchen pan spray and using a rubber spatula, transfer the potato mixture to the casserole dish.
- Dot with the remaining two tablespoons of butter and sprinkle on the shredded cheddar cheese and bake for 30 minutes uncovered.
- Place under the broiler for one to two minutes to brown and serve.
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