colcannon

• 3-4 russet potatoes (about 2 pounds), peeled and cut into large chunks
• Salt
• 5-6 Tbsp butter (with more butter for serving)
• 3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green
• 1 cup milk or cream
• optional: garnish with parsley

1. 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.
2. 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.
3. 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 slice of butter in the center. Optional - garnish with parsley.