- 2 1/2 Pounds russet potatoes, peeled and cut into large chunks
- 6 Tablespoons unsalted butter
- 3 Cups chopped greens, such as chard, kale, or cabbage
- 3 green onions, minced
- 1 Cup whole milk
Put the potatoes in a medium pan and cover with cold water. Add 2 tablespoons salt. Put over a medium-high heat and bring to a boil. Continue boiling, until potatoes are tender, about 15-20 minutes. Drain the potatoes.
Return the empty pan to the stove, and set it over a medium-high heat. Melt the butter in the pan. When it’s sizzling, add the greens. Cook the greens for 3-4 minutes, until they are wilted. Add the green onions, and cook for 1 more minute.
Pour in the milk and add the potatoes back to the pan. Reduce the heat to medium. Using a potato masher, or a fork, mash the potatoes, making sure the greens are dispersed throughout the potatoes.
Add salt to taste, and serve hot, with an extra tablespoon of butter melting on top.