Ingredients
- 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks
- salt
- 5 to 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 1/2 cup)
- 1 cup milk or cream
Directions
- Put the potatoes in a medium pot and cover with cold water. Add 2 tablespoons of salt and bring to a boil. Boil until the potatoes are fork tender. Drain in a colander.
- Return the pot to the stove over medium- high heat. Melt the butter and once it’s hot, add the chopped greens.
- Cook the greens for 4 minutes. Add the green onions and cook for an extra minute.
- Pour in the milk or the cream, mix well and add the potatoes. Reduce the heat to medium.
- Mash the potatoes mixing them up with the greens.
- Add salt to taste and serve hot with a knob of butter in the centre.
If using curly kale, we suggest to boil it first, for 7 minutes before pan frying it with butter.