Mashed Potato And Swiss Chard
Actally called :
WARM MASHED POTATO AND SWISS CHARD TERRINE
1 bunch Swiss chard (about 1 pound), rinsed
5 russet (baking) potatoes (about 2 1/2 pounds)
3/4 stick (6 tablespoons) unsalted butter, softened
4 large eggs, beaten lightly
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
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.
Serves 8 to 10.