4 Servings 25 min Cook
1 Cup Reduced Fat Milk
5 Tbsp Butter
1/2 Cup, chopped Scallions
4 Potato large (3" to 4-1/4" dia) Potato
3 Cup, chopped Kale
1 Dash Salt
Peel and cut potatoes into large chunks.
Chop kale or other leafy green.
Mince green onions.
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.
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.
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.