Instructions

1. In a large pot, cover potatoes in lightly salted water and bring to a boil over high heat. Lower heat and simmer potatoes for 20-25 minutes, until potatoes are soft when a knife pierces through. Drain potatoes and return them to the pot.
2. In a skillet, heat 1 tablespoon olive oil over medium heat. Add garlic and stir until fragrant, about 1 minute. Add the swiss chard and stir until wilted, about 3-4 minutes. Set aside.
3. Roughly mash the potatoes with a potato masher or pastry blender. (I leave the skins on for a more rustic feel, but peel potatoes if desired.) Gradually add 3/4 cup milk, the remaining olive oil, parmesan, salt and pepper and continue to mash until you reach desired consistency. Add the remaining 1/4 cup milk if necessary. Stir in the sautéed greens and serve warm.