Step 1

Preheat your Traeger to 375°F. Put a cast iron skillet into the grill while it preheats (so it'll preheat too.)

Step 2

Peel and boil potatoes in a large stock pot until fork tender.

Step 3

Drain water from potatoes and set aside.

Step 4

While potatoes are cooking, add the butter into the cast iron pan on the grill, and let it melt.

Step 5

Next, add the chard into the pan, stir it around to coat with the melted butter, and let it cook for about five to seven minutes. Stir it every couple of minutes.

Step 6

Add the salt, pepper and green onion into the pan, stir, and let cook another three to four minutes.

Step 7

Turn the grill down to 225°F. Remove the cast iron pan from the grill and pour the vegetables from your sauté pan into the stock pot with the cooked potatoes along with the cream.

Step 8

Turn your burner back on to low heat.

Step 9

Mash your potatoes and vegetables together until the potatoes are mostly smooth.

Step 10

Let cook for about five minutes and then remove from the stove.

Step 11

Transfer your potatoes from into a grill-safe baking dish. Toss back on the grill for 25 minutes.

Step 12

Remove from the grill and serve with extra butter.