Quick and easy Croatian chard and potato mash 🇭🇷

Chard and potato mash is a popular Croatian side dish, enriched with white wine, onion, and double cream, and served with both meat and fish.

About Croatian chard and potato mash

Origins
Chard and potato mash is a traditional side dish from Croatia’s coastal regions, especially Dalmatia, where Swiss chard (blitva) grows easily and is used throughout the year. The dish comes from modest, home-style cooking, where seasonal vegetables were combined with potatoes to make filling meals. Its preparation reflects Mediterranean influence, particularly in the use of olive oil and garlic.

Tradition
The traditional version combines boiled potatoes with blanched chard, mixed and dressed with olive oil and raw or lightly sautéed garlic. It’s usually served warm as a side dish with grilled or fried fish, breaded meats, or pork. In northern coastal areas, some families also sauté onions alongside the garlic to add depth. There’s variation in texture as well: some versions leave larger chunks of potato, while others mash everything more finely for a smoother result. Preparation often reflects family habits or local preferences.

As served in Croatian restaurants along the coast:

This recipe
I wanted to make it a bit more special, so I added white wine and cream to the usual mix of chard, potatoes, garlic, and onion. It’s still quick and easy, but the result is creamier and richer in taste. A proper gourmet-style side dish. It works with anything from grilled fish to a good roast, and looks right at home on a more dressed-up table.

Croatian chard and potato mash ingredients

• swiss chard – Use fresh leaves and stems, cleaned and chopped.
• potatoes – Large-sized, good for boiling (waxy varieties).
• onion, garlic – Use fresh, not powdered or paste.
• parsley – Fresh, finely chopped.
• white wine – Dry white wine of your choice.
• double cream – For cooking; adds richness and texture.
• butter – Unsalted.
• olive oil – Use good-quality extra virgin olive oil.

How to make Croatian chard and potato mash

• Wash the chard leaves thoroughly to remove any grit. Trim and discard the bottom 4 cm of the stems if tough, then chop the leaves and tender stems into small pieces.
• Peel the potatoes and cut them into small cubes so they cook quickly and break down easily in the mash.
• Add the potatoes and chard to a pot of salted boiling water. Cook together for about 15 minutes, or until both are soft but not falling apart. Drain well and set aside.
• In a separate pot, heat a few tablespoons of olive oil with the butter over medium heat. Add the finely chopped onion, parsley, and garlic. Cook for about 2 minutes, just until fragrant and softened, don’t let it brown.
• Add the drained chard and potatoes. Stir well to coat everything in the oil and aromatics, then pour in the white wine. Let it simmer uncovered for about 5 minutes so the alcohol cooks off and the flavour settles into the mash.
• In the final minute of cooking, stir in the cream and mix until everything is well combined and slightly creamy. At this stage, you can leave the potatoes chunky, mash them lightly with a fork, or mash them more thoroughly with a potato masher, it’s up to you.
• Finish with a drizzle of the remaining olive oil and stir again. Serve warm as a side dish.

📌 Pin it and save to your favourite food board!

Serving Croatian chard and potato mash

• Traditionally served hot as a side dish with grilled or fried fish.
• Also serve with roasted chicken or other meat.
• For a lighter meal, it can be served with a slice of crusty bread and a squeeze of lemon.

Full Recipe