Best Cheesy Chard Mashed Potatoes Recipes

CHEESY MASHED POTATOES

Steps:

• Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.

CHEESY SWISS CHARD AND POTATO CASSEROLE RECIPE

Steps:

• In a large pot of salted water bring the potatoes to a boil and cook until tender, about 12 minutes.
• Meanwhile, heat a large sauté pan and add the chopped Swiss chard with the water still clinging to the leaves. Cook, on medium heat, stirring, until the leaves have wilted, about 2 minutes. Add 1 tbsp olive oil and garlic and cook for one minute longer. Transfer to a bowl.
• Preheat oven to 350F and grease a rectangular casserole with oil. When the potatoes are tender, drain and transfer them to a large bowl. Mash them, add 2 tbsp olive oil and add salt, pepper.
• Add the cooked Swiss chard and stir to evenly distribute throughout the potatoes. Add the cubed cheese and stir.
• Transfer to the prepared casserole and spread evenly to cover the casserole. Drizzle lightly with olive oil.
• Bake at 350ºF for 30-40 minutes or until the top is golden and the cheese is melted. Serve immediately.

MASHED POTATOES AND SWISS CHARD

Steps:

• Wash, skin (optional) and chop the potatoes.
• Start boiling the potatoes.
• Once the potatoes are halfway done add the swiss chard leaves. You can use more than a single bunch.
• Once the potatoes and swiss chard is done drain the water out. You can keep the water for another use (ie. soup).
• Mash the potatoes and swiss chard.
• Add milk and butter (basically your normal mashed potatoes).

CHEESY MASHED POTATOES

Steps:

• Place the potatoes, rosemary and garlic in a large saucepan and cover with cold water. Add a handful of salt and bring to a boil over medium-high heat. Boil until fork-tender, about 15 minutes. Drain well and remove the rosemary sprigs.
• Working over the same saucepan, press the potatoes and garlic through a potato ricer. Add the warmed cream and olive oil. Place the pan back over low heat and stir everything together using a rubber spatula. Add the mozzarella, Parmesan and 1/2 teaspoon salt and continue to stir until the mixture is hot, the cheese is melted and the potatoes are almost stringy in texture--this will take 5 to 10 minutes. Serve hot.

CHEESY MASHED POTATOES

Steps:

• Place the potatoes in a large pot and cover with water by an inch. Bring to a boil over high heat, then reduce to simmer. Cook until the potatoes are fork tender, 25 to 30 minutes. Drain.
• Return the potatoes to the pot and add the butter, milk and some salt and pepper. Mash the potatoes to the desired consistency. While still hot, fold the cheese into the mash and stir to melt.