Swiss Chard Rolls

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  Preheat the over to 375.

Potato Filling

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  Place a large pot of heavily salted water ("as salty as the Mediterranean!" or about 1 tablespoon of salt).
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  Wash, chop, and add chopped potatoes to the pot of water as you're going. (Leave the peels on for extra texture!)
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  Once finished, boil the potatoes until tender. (About 10 minutes later, take one out to test--don't let them get mushy.)
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  Strain the potatoes and make sure they're completely dry with a towel. (You can put them back in their original pot and heat on very low for 10-15 minuted to get rid of all excess moisture and for better texture. I rarely have the time and skip this step!)
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  Put dried potatoes in a large mixing bowl.
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  Use a potato masher to mash the potatoes.
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  While stirring in between, add in butter, minced garlic, milk, and mustard.
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  Add salt and pepper to taste.
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  Shred the cheese and stir into the mashed potatoes.

Swiss Chard Rolls

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  Wash and dry the Swiss chard leaves.
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  On a cutting board, lay each leaf flat and cut out stems, cutting a V-shape into the bottom of the chard leaf to remove the thick areas of the stem for easier rolling.
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  Place a helping of the potato filling on the leaf above this cut, fold the sides in and roll from the bottom of the leaf up.
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  Once the roll is complete, tie off with a green onion or chive and place in a baking dish.
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  Put in the oven and bake for twenty minutes.
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  Remove from heat and enjoy!