Mashed potatoes with cheese and chard
Votes: 2
Time: 1 hour 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Mashed potatoes with cheese and chard - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g potatoes, peeled and cut into four equal parts
- 120 g melted butter
- 1 cup of hot milk
- 230 g grated on a coarse grater Gruyere cheese
- 350 g cherry tomatoes
- Olive oil
- 1 bunch Swiss chard
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Cooking the dish according to the recipe:
- Place the potatoes in a saucepan, add cold water until half-covered. Add 1 teaspoon of salt. Cover the saucepan and bring to a boil over high heat. Reduce the heat and simmer until the potatoes are tender. Drain, cover the saucepan with a clean towel, and let it sit for 3 minutes to allow the towel to absorb the steam.
- Add melted butter, hot milk, and salt to taste to the potatoes and mash until smooth. Then stir in the cheese.
- Place cherry tomatoes on a baking sheet, drizzle with olive oil, and toss. Bake the tomatoes, stirring occasionally, in a preheated oven at 230°C for 20-30 minutes.
- Trim the chard stems and drop them into boiling salted water. Cook for 5 minutes, then add the leaves and cook for another 3 minutes. Using a slotted spoon, remove the chard from the water and cut into strips.
- Stir mashed potatoes with roasted tomatoes and Swiss chard.
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