Irish Colcannon
Russet potatoes (2 to 2-1/2 pounds), peeled and cut into 1-1/2-inch pieces - Salt, to taste
5 to 6 tablespoons unsalted butter, plus more for serving
3 lightly packed cups chopped kale, cabbage, chard, or other leafy green
3 green onions, minced (about 1/2 cup)
1 cup milk or cream
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. 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 to 4 minutes, or until they are wilted and have given off some of their water.
Add the green onions and cook 1 minute more.
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 butter in the center. Serves 4.