Instructions: Peel potatoes, leaving some skin on each. Cut potatoes into large chunks, and place them in medium pot with enough cold water to cover. Add 2 teaspoon salt, and bring to a boil. Reduce heat slightly and boil until potatoes are tender, about 12 minutes.

Meanwhile, rinse chard well. Remove and discard stems and chop leaves coarsely. In large skillet, heat oil over medium heat. Stir in chard and garlic. Cover pan, and cook, until wilted and tender, stirring occasionally, 3 to 4 minutes. Remove from heat.

When potatoes are done, drain and transfer to large mixing bowl. Add milk and butter. Mash potatoes, leaving them slightly lumpy, adding salt and pepper to taste. Stir in chard and serve, garnished with Parmesan if desired.

This recipe yields 5 to 6 servings.

Comments If youd like to streamline the recipe, use a bag of prewashed baby spinach instead of chard. Note that some of the skins are left on the potatoes for a rustic look.

Description: "Lumpy mashed potatoes with sauteed Swiss chard stirred into them. You can pile these on a plate and make a meal of them, garnished with a little Parmesan cheese."

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