by Nancy Nicole
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my 13 recipes »
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Nancy Nicole's Notes:
Expandfour and a half pounds Yukon Gold potatoes Ask a question about this ingredient
6 cups chopped green swiss chard, stems removed Ask a question about this ingredient
4 Tablespoons butter, divided Ask a question about this ingredient
one fourth of a cup of half and half Ask a question about this ingredient
1 cup grated Dubliner cheese Ask a question about this ingredient
Scrub potatoes and cut into equal sized chunks. Boil in salted water until tender.
Ask a question about this stepDrain Potatoes and set aside to cool slightly.
Ask a question about this stepSaute chopped chard (stems removed) in 2 Tablespoons of butter for 5 minutes, or until wilted and tender. Add to potatoes.
Ask a question about this stepAdd the other 2 tablespoons of butter, and mash roughly with a potato masher.
Ask a question about this stepAdd cheese and half and half and mash until well blended. Salt to taste.
Ask a question about this step
Amanda is a co-founder of Food52.
Love that Dubliner cheese!