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  • Prep Time


  • Total Time


  • Servings




  • 4

    russet potatoes (2 to 2½ pounds), peeled and cut into large chunks

  • Salt

  • 5-6

    Tbsp unsalted butter (with more butter for serving)

  • 3

    lightly packed cups of chopped kale, cabbage, chard, or other leafy green

  • 3

    green onions (including the green onion greens), minced (about ½ cup)

  • 1

    cup milk or cream


METHOD 1 Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander. 2 Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens. Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more. 3 Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens. Add salt to taste and serve hot, with a knob of butter in the center. Serves 4 as a side dish.


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