Steam the potatoes until cooked, then peel them.

Sauté the sliced onion in a drizzle of olive oil.

Blanch the Swiss chard leaves in boiling water for 5 minutes.

Spoon the mashed potato mixture onto each leaf and wrap it up.

In a bowl, mix olive oil with the same spices used for the mashed potatoes and brush over the top of the Swiss chard rolls.

Place the rolls in a baking dish and pour a little water in the bottom to create steam and prevent drying out.

Bake for about 30 minutes at 350°F (180°C), until the tops are crisp.

While the rolls are baking, prepare the sauce: bring the plant-based milk to a simmer.

Add the cream cheese, bouillon, spices (same as before), and a squeeze of lemon juice if the sauce is too bitter.