Instructions: This is one of the easiest side dishes to make-and to vary. You can substitute turnips, rutabaga, parsley root, or any other root vegetable for the celeriac.

Place potatoes and celeriac in a Dutch oven; cover with water. Bring to a boil. Stir in 1/4 teaspoon salt; cook 20 minutes. Add Swiss chard; cook 10 minutes or until tender. Drain well; place potato mixture in a large bowl. Partially mash potatoes with a potato masher; stir in 1/4 teaspoon salt, onions, butter, and pepper.

Yield: 8 servings (serving size: 1/2 cup).

NOTES : This was extremely good! This is a variation of traditional Colcannon, which we really enjoy. Adding greens to mashed potatoes is an easy way to increase your greens consumption.

I used a rutabaga in lieu of the celeriac, and it added a lot of flavor. Actually, we liked the combination of potatoes and rutabaga so much, that I doubt Ill ever mash just rutabaga again.

I used only the Swiss chard leaves, and saved the stalks which I braised the next night. (Ill post that recipe separately.) I omitted the butter/margarine, but did use a little soy milk and potato cooking water. I also used regular russets.

This really is easy and delicious. We had it with a TVP loaf (from a Dixie Diner mix). While it definitely did not need gravy, it would also be good served with one. (Especially a mushroom gravy.)

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