Warm Mashed Potato And Swiss Chard Terrine Recipes

Steps:

• Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until the potatoes are cooked through, 30 to 35 minutes. (When they're cooked through a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.)
• Preheat the oven to 350 degrees F.
• Drain the potatoes thoroughly in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.
• Turn off the heat and add the butter, cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon seasoning salt and 1/2 teaspoon black pepper. Stir well, and then taste and add more half-and-half, seasoning salt and pepper if needed.
• Transfer the potatoes to a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through.

Steps:

• Remove coarse chard stems, reserving them for another use. In a saucepan cook chard in water clinging to its leaves, covered, over moderately high heat, stirring once or twice, until wilted and tender, 3 to 5 minutes. Drain chard well in a colander and pat dry between paper towels. In a food processor chop chard fine and season with salt and pepper.
• Preheat oven to 350°F. Butter a loaf pan, 9 by 5 by 3 inches, and line bottom with buttered wax paper.
• Peel potatoes and quarter. In a kettle cover potatoes by 1 inch with salted cold water and simmer until tender, about 20 minutes. Drain potatoes and while still warm force through a ricer or medium disk of a food mill into a bowl. With an electric mixer beat in butter, eggs, and salt and pepper to taste until smooth.
• Transfer half of potato mixture into another bowl and beat in chard until smooth. Spread chard mixture in prepared pan and spread plain potato mixture evenly over it. Terrine may be prepared up to this point 3 days ahead and chilled, covered.
• Put loaf pan in a baking pan and pour enough hot water into baking pan to reach halfway up sides of loaf pan. Bake terrine in middle of oven 40 minutes, or until a thin knife inserted in center comes out clean, and let stand in loaf pan on a rack 5 minutes. Run knife around edge of terrine and invert onto a plate.
• Serve terrine cut into slices.

Steps:

• Add 1/2 pound grated gruyere to Classic Mash; top with roasted tomatoes and cooked Swiss chard.
• Classic Mashed Potatoes Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.
• Roasted Tomato Toss 1 pint grape tomatoes with olive oil and salt on a baking sheet; roast 20 to 30 minutes at 450 degrees, turning.
• Swiss Chard Remove stems from 1 bunch Swiss chard; boil 5 minutes, then add the leaves and cook 3 more minutes. Drain, chop and add to Classic Mash.
• See all 50 easy mashed potato recipes

Steps:

• Wash, skin (optional) and chop the potatoes.
• Start boiling the potatoes.
• Once the potatoes are halfway done add the swiss chard leaves. You can use more than a single bunch.
• Once the potatoes and swiss chard is done drain the water out. You can keep the water for another use (ie. soup).
• Mash the potatoes and swiss chard.
• Add milk and butter (basically your normal mashed potatoes).

Steps:

• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
• Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

Steps:

• Heat the oven to 350 degrees, and place rack in the center. Bring a large pot of lightly salted water to a boil; set a bowl of ice water on the side. Boil the chard leaves until tender, 3 to 5 minutes, then transfer with a slotted spoon to the ice water. Squeeze them dry and chop roughly. Boil the diced stems until tender, 3 to 5 minutes. Drain well and add to chopped chard leaves.
• In a small saucepan, bring the heavy cream, garlic, shallot, thyme and bay leaf to a simmer. Cook until reduced by half, about 25 minutes. Strain out the solids and add the nutmeg.
• Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or sharp knife. Butter a 12- to 14-inch gratin dish. Assemble the gratin by layering the ingredients in this order: a single, slightly overlapping layer of one-third of the potato slices, a sprinkling of salt and pepper, one-third of the Gruyère, half the Swiss chard and one-third of the reduced cream. Repeat once, and then top with one more layer of potato, salt and pepper, and the rest of the Gruyère and cream.
• Bake until the top is browned and the potatoes are fork-tender, about 45 minutes.