INGREDIENTS
•
4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks
•
Salt
•
5-6 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
Go To Recipe