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1
Remove coarse chard stems, reserving them for another use.
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2
In a saucepan cook chard in water clinging to its leaves, covered, over moderately high heat, stirring once or twice, until wilted and tender, 3 to 5 minutes.
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3
Drain chard well in a colander and pat dry between paper towels.
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4
In a food processor chop chard fine and season with salt and pepper.
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5
Preheat oven to 350 degrees F. Butter a loaf pan, 9 by 5 by 3-inches, and line bottom with buttered waxed paper.
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6
Peel potatoes and quarter.
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7
In a kettle cover potatoes by 1 inch with salted cold water and simmer until tender, about 20 minutes.
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8
Drain potatoes and while still warm force through a ricer or medium disk of a food mill into a bowl.
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9
With an electric mixer beat in butter, eggs, and salt and pepper to taste until smooth.
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10
Transfer half of potato mixture to another bowl and beat in chard until smooth.
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11
Spread chard mixture in prepared pan and spread plain potato mixture evenly over it.
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12
Terrine may be prepared up to this point 3 days ahead and chilled, covered.
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13
Put loaf pan in a baking pan and pour enough hot water into baking pan to reach halfway up sides of loaf pan.
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14
Bake terrine in middle of oven 40 minutes, or until a thin knife inserted in center comes out clean, and let stand in loaf pan on a rack 5 minutes.
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15
Run knife around edge of terrine and invert onto a plate.
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16
Serve terrine cut into slices.
