russet potatoes (2 to 2½ pounds), peeled and cut into large chunks
Tbsp unsalted butter (with more butter for serving)
lightly packed cups of chopped kale, cabbage, chard, or other leafy green
green onions (including the green onion greens), minced (about ½ cup)
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.