Roast Chorizo, Mashed Potatoes With Manchego And Charred Chard

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 pounds baby Yukon Gold potatoes, halved

1/2-3/4 cup whole milk

Salt and pepper

1/3 pound Manchego cheese, shredded (about 1 1/2 cups)

1 1/2 pounds Spanish chorizo, cut into thick slices on an angle

1 medium Spanish onion, root end attached, cut into thin wedges

1 cup large Spanish olives

Extra virgin olive oil (EVOO) for liberal drizzling, plus 2 tablespoons, divided

3-4 cloves garlic, 2-3 finely chopped, 1 halved

1 pound chard, stripped and chopped

1 1/2 teaspoons smoked sweet paprika (half a palmful)

Freshly grated nutmeg, to taste

1 cup chicken stock

Crusty bread, such as peasant-style or baguette, halved and cut into chunks

1 large vine-ripened tomato or 2 ripe plum tomatoes, halved

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