3 russet potatoes
3 red potatoes
1 tablespoon of butter
1 package of Philadelphia Cream Cheese at room temperature
2 slices of bacon, cut into a 1/2â€³ dice
1 large yellow onion, diced fine
2 bunches of Swiss chard (or kale, collards, or other green of your choice)
4 ounces of cheddar cheese, shredded or crumbled.
1 stick butter
4 pieces of bread
8 oz of grated parmesan cheese
Preheat oven to 350 degrees.
Extra rich mashed potatoes:
Peal russet potatoes, wash both. Cut into 1/2â€³ chunks, drop into salted, boiling water over high heat. Return to boil and cook until fork tender (10 to 15 minutes). Drain potatoes, return to pot and leave over high heat for a minute or so to dry out potatoes.
Blend cream cheese, egg, and butter into potatoes, then dump potatoes into a greased 13â€³ x 9â€³ baking dish. Flatten with a spatula.
Render bacon pieces in a 1 tablespoon of olive oil over medium-low heat in heavy bottomed sauce pan until back is reasonably crispy and you have a nice layer of bacon fat in the pan. Pull out bacon bits with a slotted spoon and set aside for now. Raise to medium-high heat.
Toss onion into bacon fat, add a generous pinch of salt, and and cook until slightly softened.
Cut leaves from stalks and toss into a full sink of cold water to clean. Roll leaves and do a large-scale chiffonade so you get long strips about 1/2â€³ wide. Carefully add leaves to pot along with the bacon bits, reduce heat to medium, and cover for 5 to 10 minutes, stirring occasionally. You want the leaves cooked until soft but not to death. The wet leaves should provide enough liquid to steam the leaves nicely.
With slotted spoon, transfer greens, onions, and bacon to baking dish, making a layer over the potatoes.
Evenly sprinkle cheddar cheese over greens.
Melt butter, crumble 4 pieces of bread into bread crumbs, and moisten crumbs with melted butter. Sprinkle moist bread crumbs over greens and cheese.
Place in oven, uncovered, and back for 30 to 40 minutes, until bread crumbs (or cheese) are golden brown and delicious. Allow cool for 5 to 10 minutes before serving.