This simple dish is garlicky, soft and comforting, and is a good match with fish, although I’m just as happy eating it on its own!






Skill level

Average: 4 (12 votes)


  • 650 g (1 lb 7 oz) potatoes
  • 1 bunch silverbeet (Swiss chard)
  • 2 cloves garlic, finely chopped
  • 2 tbsp extra-virgin olive oil
  • sea salt and freshly ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Serves 6 as a side dish.

  1. Wash the potatoes and place in a saucepan of cold water. Cover and bring to the boil, then reduce the heat and cook for about 30 minutes until the potatoes are fork-tender.
  2. Meanwhile, trim the thick stalks from the silverbeet and wash well, then drain and roughly chop. Bring a large saucepan of salted water to the boil. Plunge the silverbeet leaves in the boiling water and cook for a couple of minutes, then drain.
  3. Place the garlic and olive oil in a medium frying pan over medium–low heat. When the garlic becomes fragrant, toss in the silverbeet leaves and cook for a couple of minutes until the leaves are well coated in the garlicky oil. Set aside.
  4. Drain the potatoes and peel, then return them to the pan and roughly mash with a potato masher, making sure you leave a few lumps for texture. Add the silverbeet mixture and stir well to combine. Season to taste with salt and pepper and serve immediately.


Recipe and images from Adriatico by Paola Bacchia, Smith Street Books, RRP $55.00