Lay a large piece of foil on a flat surface.

Spread the butter on the foil in the center.

Slightly lift the foil edges to prevent the potatoes from rolling off and put the potatoes on the foil.

Top with the remaining ingredients.

Fold the foil like an envelope and make a tight seal to prevent any water from getting inside.

Bring about 1 cup of water to a boil in the bottom of a steamer.

Place the potato package on the steamer rack, cover, reduce the heat to medium-low and cook over boiling water about 20 minutes, or until the potatoes are tender.

Transfer the potatoes to a bowl with the steaming juices.

Put the potatoes in a large saucepan and cover by about 2 inches with cold water.

Bring to a boil and cook, partially covered, until the potatoes are very tender, 15 to 20 minutes.

Drain the potatoes into a colander and return them at once to the pan.

With a potato masher, mash the hot potatoes with the milk.

Add the chiles, and sour cream.

Mash until fluffy.

Add more milk, if needed.

Stir in salt, and taste.

Adjust as needed.

Prepare the sauce.

Reserve in the pan off heat.

Preheat the oven to 375°.

Put the sliced potatoes in a large bowl.

Add the oil, salt, and pepper and toss to coat the potatoes.

Transfer to an ovenproof casserole dish and roast the potatoes, uncovered, in preheated oven for 30 minutes.

Reheat the sauce and pour over the potatoes.

Cover and cook until the potatoes are very tender, about 35 to 40 minutes more.

In a medium pan of boiling water, cook the carrots, uncovered, until crisp-tender, about 3 minutes.

Scoop out with a slotted spoon, and put into a bowl.

Add the potatoes to the same pan of boiling water, and cook until barely tender, about 4 minutes.

Drain the potatoes and add to the bowl with the carrots.

Melt the butter in a large skillet, over medium heat.

Add the carrots, potatoes, cumin, and salt.

Cook, covered, stirring frequently, until the vegetables are tender, 4 to 5 minutes.

Remove the lid, raise the heat to high, and cook the vegetables until they start to brown, about 4 minutes.

Stir in the cilantro.

In a large nonstick skillet, heat the oil over medium-high heat and cook the potatoes and onion, stirring frequently, until the potatoes are almost tender and start to brown.

Stir in the salt and pepper.

Add the broth.

Reduce the heat to low, cover the pan and simmer until the potatoes are soft and the liquid is absorbed.

(If the liquid cooks away before the potatoes are soft, add a little more broth and continue cooking until the potatoes are tender.

) Mound the potatoes on a warm serving platter.

Drizzle with sour cream and scatter the tomatoes and chiles over the top.

Prepare the chiles and set aside.

Then, in a medium saucepan, boil the potatoes in water to cover until barely tender.

Cool under running water.

Peel, and cut into 3⁄4-inch pieces.

Set aside.

Remove the seeds and veins from the chiles and cut them into thin strips.

Set aside.

In a large nonstick skillet, heat the oil over medium heat and cook the onion until softened, 3 to 4 minutes.

Add the potatoes, chile strips, salt, and pepper.

Raise the heat to medium-high and cook until the potatoes are lightly browned, stirring frequently, so they don’t stick, about 10 minutes.

Add more oil, if needed.

Put the chard into a large saucepan.

Add ¾ cup water, cover, and cook until wilted and tender, about 10 minutes.

Drain well, transfer to a bowl and reserve.

Rinse and dry the saucepan, and in it heat the oil over medium heat.

Add the onion and garlic.

Cook until they begin to brown, 4 to 5 minutes.

Add the tomato, chickpeas, and the reserved chard.

Season with salt and pepper.

Bring to a boil, and cook, stirring frequently, until completely heated through, 4 to 5 minutes.

Cook the potato in water to cover until tender, but not soft, about 4 minutes.

Drain and reserve in a bowl.

In a large saucepan, heat 1 tablespoon of the oil over medium heat and cook the onion, garlic, and jalapeño until the onion is translucent, 3 to 4 minutes.

Add the chard, pushing it down into the pan.

Add ⅓ cup water.

Cover and cook, stirring once or twice, until the chard is wilted and tender, 8 to 10 minutes.

Add the reserved cooked potato, the remaining oil, salt and pepper.

Stir to mix.

Prepare the chiles.

Then, cut out the stem end section of the chiles.

Discard the stems and cut the chiles open.

Remove the seeds and veins.

Rinse the chiles, blot with paper towels, and cut into thin strips (about 2 inches × ¼ inch).

Cut the chard leaves crosswise about 1⁄2-inch wide.

Put into a large saucepan and add ½ cup water.

Cover and bring to a boil.

Reduce the heat to low and simmer until the leaves are cooked down and tender, about 8 minutes.

Drain the liquid left in the pan and set aside off heat.

In a medium nonstick skillet, heat the oil over medium heat and cook the onion and garlic, stirring, until they begin to brown, 3 to 4 minutes.

Add the tomatoes and thyme.

Cook, stirring, until bubbling and juicy, 2 to 3 minutes.

Transfer the mixture to the pan with the chard.

Add the chile strips, salt, and pepper.

Heat through, over medium-low heat.

Adjust seasoning.

Prepare the salsa and reserve in a bowl.

Cook the cauliflower in a large pan of boiling water until barely tender, 3 to 4 minutes.

Drain and return to the pan.

Add the olive oil and the salt.

Mix gently.

Serve the cauliflower hot or at room temperature with the sauce spooned on the top.