Ingredients:

4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks

Salt

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

Directions:

Step 1

Boil the potatoes.

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.

Step 2

Cook the greens and the green onions with butter.

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.

Step 3

Mash the potatoes with milk or cream and greens.

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.