• 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


  1. 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.
  2. Return the pot to the stove over medium- high heat. Melt the butter and once it’s hot, add the chopped greens.
  3. Cook the greens for 4 minutes. Add the green onions and cook for an extra minute.
  4. Pour in the milk or the cream, mix well and add the potatoes. Reduce the heat to medium.
  5. Mash the potatoes mixing them up with the greens.
  6. 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.