Mashed potatoes with cheese and chard – a detailed recipe cooking. 
Photo of the dish:Cana Okada Time: 1 hour. 40 min Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. potatoes, peel and cut into four equal parts
- 120 gr. melted butter
- 1 tbsp. hot milk
- 230 gr. grated Gruyere cheese
- 350 gr cherry tomatoes
- Olive oil
- 1 bunch of Swiss chard (leaf beets)
Recipes with similar ingredients: potatoes, milk, gruyere cheese, cherry tomatoes, chard
Recipe preparation:
- Put the potatoes in a pan, pour cold water so that if she half covered potatoes. Add 1 tsp. salt. Cover the pan and bring to a boil over high heat. Reduce the heat and boil the potatoes until it becomes soft. Drain water, cover the pan with a clean towel and leave for 3 minutes., so that the towel absorbs steam.
- Add melted butter, hot to potatoes milk, salt to taste, crush until smooth. Then mix the cheese in mashed potatoes.
- Put cherry tomatoes on a baking sheet, pour olive oil and mix. Bake tomatoes, occasionally stirring in pre preheated to 230 ° C. oven for 20 – 30 minutes.
- Cut stems from chard and toss in boiling salted water, cook for 5 minutes, then add leaves and cook 3 more min Using a slotted spoon, remove the chard from the water and chop stripes.
- Stir mashed potatoes with fried tomatoes and chard.
