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

1. Peel potatoes, leaving some skin on each.
2. Cut potatoes into large chunks, and place them in medium pot with enough cold water to cover.
3. Add 2 tsp.
4. salt, and bring to a boil.
5. Reduce heat slightly and boil until potatoes are tender, about 12 minutes.
6. Meanwhile, rinse chard well.
7. Remove and discard stems and chop leaves coarsely.
8. In large skillet, heat oil over medium heat.
9. Stir in chard and garlic.
10. Cover pan, and cook, until wilted and tender, stirring occasionally, 3 to 4 minutes.
11. Remove from heat.
12. When potatoes are done, drain and transfer to large mixing bowl.
13. Add milk and butter.
14. Mash potatoes, leaving them slightly lumpy, adding salt and pepper to taste.
15. Stir in chard and serve, garnished with Parmesan if desired.

russet potatoes, salt, swiss chard, olive oil, clove garlic, hot milk, unsalted butter, parmesan cheese

Taken from www.vegetariantimes.com/recipe/chard-mashed-potatoes/ (may not work)