Start by peeling and cutting 2 pounds of potatoes into large chunks. Place into a pot and add enough cold water to cover by an inch and bring to a boil and add salt. Once boiling, turn the heat down slightly and cook until fork tender, about 15-20 minutes in total.

While the potatoes are cooking, tear the kale off from the woody central stems. Place a skillet over medium heat and melt 2 tablespoons of the butter in the pan. Add the kale and sauté in the butter until softened, about 5-7 minutes, stirring frequently. Set aside to cool, then finely chop.

Optionally, you can boil the greens instead. Bring another pot of salted water to a boil and cook the kale or cabbage for about 10-15 minutes until softened and wilted.

Before the potatoes are done cooking, chop the green onions (green parts only) and place a small pot over medium heat. Add ¼ cup of butter and the chopped scallions to the pot. Once the butter is melted, add the milk and heat, but don’t boil the mixture.

Once the potatoes are done, drain the potatoes and add them back to the pot over low heat for a minute or two to remove excess moisture. Mash the potatoes in the pot or use a potato ricer.

Now add the cooked greens, 1 teaspoon salt, ½ teaspoon white pepper, and the milk mixture to the mashed potatoes and stir or whisk to fully combine. The potatoes should be creamy, but still thick enough to hold their shape when mounded. You may not need all the milk, so use enough of the mixture to your desired creaminess.

Serve hot, making a small well in the center of the potatoes for the rest of the butter to melt and pool.