Ingredients

Start to finish 25 minutes

1 pound new potatoes
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme (or 2 teaspoons fresh)
1 teaspoon red pepper flakes
1 large yellow onion, diced
2 cups sliced button mushrooms
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 bunch chard, roughly chopped
1/2 cup milk
4 tablespoons ( 1/2 stick) unsalted butter
Salt and freshly ground black pepper
2 cups grated Cheddar cheese

Directions

Preheat oven to broil.

Place the potatoes in a large saucepan. Add enough water to cover potatoes by about 2 inches. Bring to a boil and cook until potatoes are tender when pierced with a fork.

Meanwhile, heat the oil in a large skillet over a medium-high heat. Add the garlic, thyme, pepper flakes, onion and mushrooms and saute 4 minutes. Add the chicken and cook, stirring often, until it is nearly cooked through, about 8 minutes.

Add the chard, cover and cook until the chard is wilted, about 2 minutes. Remove from the heat and set aside.

Once the potatoes are cooked, drain and return them to the pot. Add the milk and butter and mash, with skins on, to desired consistency. For smoother potatoes, more milk can be added. Season to taste with salt and pepper.

Spread the mashed potatoes in a thick layer on an ovenproof serving platter. Spoon the chicken and chard mixture over the potatoes. Top with grated cheese, then place under the broiler for 1 to 2 minutes, or until cheese is melted.

Makes 4 servings.