Colcannon

Ingredients

• 4 russet potatoes (2 to 2 ½  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 ½  cup)

• 1 cup milk or cream

Directions

• 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.

• 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 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.

• 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.