Colcannon

Ingredients

• 3 large (about 2 pounds) potatoes, peeled and quartered
• 2 teaspoons fine salt, more to taste
• 6 tablespoons unsalted butter, at room temperature, divided
• 3 cups coarsely chopped kale, or other greens (leaves only, tough ribs discarded)
• 4 medium green onions, thinly sliced, white and green parts divided
• 1 dried or fresh bay leaf
• 1 1/4 cups milk

Preparation

1. Put the potatoes into a large (4-quart) saucepan or pot. Add the salt and enough cold water to cover the potatoes by about 2 inches.
2. Bring to a boil over high heat. Cook until the largest potatoes are tender (they will yield easily when pierced with a fork and break apart), about 12 minutes. Drain in a colander set in the sink while you prepare the greens. Set the saucepan aside, you will use it again.
3. Melt 2 tablespoons of butter in a medium skillet over medium heat. Add the kale, white parts of the green onions, and the bay leaf and cook, stirring occasionally, until the kale is tender, about 5 minutes.
4. Add the milk and mustard powder. Once the milk simmers, reduce heat to low to keep warm.
5. Return the drained potatoes to the reserved saucepan. Add the remaining 4 tablespoons butter, and the green parts of the green onions. Mash with a potato masher until nearly smooth.
6. Add the kale-milk mixture to the saucepan, discarding the bay leaf. Stir to combine. The mixture will look a bit too liquid at first, but will thicken as the potato starch absorbs the moisture. Season with salt and pepper to taste and serve.