Mashed Potatoes with Parmesan and Greens
 
 
Ingredients
  • 3 pounds yukon gold potatoes
  • 1 large bunch swiss chard, stems removed and roughly chopped
  • 3 cloves garlic, minced
  • 1 cup whole milk
  • 4 tablespoons olive oil, divided
  • ½-1 cup freshly grated parmesan cheese
  • kosher salt and ground black pepper to taste
Instructions
  1. In a large pot, cover potatoes in lightly salted water and bring to a boil over high heat. Lower heat and simmer potatoes for 20-25 minutes, until potatoes are soft when a knife pierces through. Drain potatoes and return them to the pot.
  2. In a skillet, heat 1 tablespoon olive oil over medium heat. Add garlic and stir until fragrant, about 1 minute. Add the swiss chard and stir until wilted, about 3-4 minutes. Set aside.
  3. Roughly mash the potatoes with a potato masher or pastry blender. (I leave the skins on for a more rustic feel, but peel potatoes if desired.) Gradually add ¾ cup milk, the remaining olive oil, parmesan, salt and pepper and continue to mash until you reach desired consistency. Add the remaining ¼ cup milk if necessary. Stir in the sautéed greens and serve warm.
Notes
slightly adapted from The Sprouted Kitchen Cookbook
Recipe by at https://dev.gatheranddine.com/braised-beef-short-ribs/