Mashed potatoes with cheese and chard

Ingredients:

• 900 g potatoes, peeled and cut into four equal parts
• 120 g melted butter
• 1 cup of hot milk
• 230 g grated on a coarse grater Gruyere cheese
• 350 g cherry tomatoes
• Olive oil
• 1 bunch Swiss chard

Preparation:

1. Place the potatoes in a saucepan, add cold water until half-covered. Add 1 teaspoon of salt. Cover the saucepan and bring to a boil over high heat. Reduce the heat and simmer until the potatoes are tender. Drain, cover the saucepan with a clean towel, and let it sit for 3 minutes to allow the towel to absorb the steam.
2. Add melted butter, hot milk, and salt to taste to the potatoes and mash until smooth. Then stir in the cheese.
3. Place cherry tomatoes on a baking sheet, drizzle with olive oil, and toss. Bake the tomatoes, stirring occasionally, in a preheated oven at 230°C for 20-30 minutes.
4. Trim the chard stems and drop them into boiling salted water. Cook for 5 minutes, then add the leaves and cook for another 3 minutes. Using a slotted spoon, remove the chard from the water and cut into strips.
5. Stir mashed potatoes with roasted tomatoes and Swiss chard.