Chicken Vegetable Meatloaf Muffins Part II

Tonight I made the mashed potatoes and sauteed baby chard to top the chicken vegetable meatloaf. As far as the baby chard goes I simply chopped it and cooked it in a little olive oil and added a dash of salt. 

Mashed Potatoes
7 red potatoes
2 tablespoons butter
2 1/2 tablespoons sour cream (I use low fat)
1/2 cup of milk (I use skim milk)
1 teaspoon of Montreal Steak Seasoning
1 1/2 teaspoon of kosher salt

Wash the potatoes and quarter them. Boil the potatoes in salted (1 teaspoon of kosher salt) water. The potatoes are finished when you can pierce them with a fork. Drain the water. Return the potatoes to the pot. Add the butter and begin mashing the potatoes with a hand masher.  Add the sour cream and 1/4 of milk. Continue to mash.  Add the Montreal Steak seasoning and 1/2 teaspoon of kosher salt. Continue to mix the potatoes using a hand mixer and add another 1/4 cup of milk.

You can make the potatoes ahead of time and store them in a oven safe dish.  To re-heat put them in the oven on 325 degrees for approximately 20-30 minutes.

My daughter loved this tonight.  She ate close to three-quarters of this plus she had some fruit and green beans. She wasn't overly excited about the baby chard, she only ate it if it was mixed in withe potatoes or meat.  She was clapping after each bite of meat and potatoes.

Note: if you kids like more bland foods I would suggest reducing the amount of Montreal Steak Seasoning I used in the meatloaf because it does give the meat a bit of kick.