Beautiful and savory, our Swiss chard rolls are a fresh mix of vitamin-rich chard and creamy cheesy potatoes. A creative way to use up leftover mashed potatoes… simply add shredded cheese, roll up in Swiss chard, bake and enjoy!Serving Size: 15 Rolls, Prep Time: 45 Minutes, Cook Time: 25 Minutes
Ingredients
Instructions
Ingredients
15Swiss chard leaves
15chives or green onions
Potato Filling
5lbspotatoesWe use a mix of Yukon gold and red-skinned potatoes
4Tbspbuttersoftened
3/4cupmilk
5-8garlic clovesminced
2Tbspmustard
1/4cupcheddar cheesegrated
salt and pepper to taste
Instructions
Preheat the over to 375.
Potato Filling
Place a large pot of heavily salted water ("as salty as the Mediterranean!" or about 1 tablespoon of salt).
Wash, chop, and add chopped potatoes to the pot of water as you're going. (Leave the peels on for extra texture!)
Once finished, boil the potatoes until tender. (About 10 minutes later, take one out to test--don't let them get mushy.)
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!)
Put dried potatoes in a large mixing bowl.
Use a potato masher to mash the potatoes.
While stirring in between, add in butter, minced garlic, milk, and mustard.
Add salt and pepper to taste.
Shred the cheese and stir into the mashed potatoes.
Swiss Chard Rolls
Wash and dry the Swiss chard leaves.
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.
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.
Once the roll is complete, tie off with a green onion or chive and place in a baking dish.