Photo by Iuliia Nedrygailova
SERVES 6
4 russet potatoes, peeled and cut
2 tablespoons kosher salt
6 tablespoons unsalted butter
3 cups lightly packed cabbage or kale
3 scallions, finely chopped
1 cup cream
In a large pot over medium heat, add potatoes and salt, then cover with water. Bring to a boil and cook 15–20 minutes until tender. Drain in colander. Return pot to stove and increase heat to medium-high. Melt butter, add greens and cook for about 4 minutes until wilted. Add the onions and cook an additional minute. Pour in the cream and mix well. Add potatoes back to pot and reduce to medium heat. Using a potato masher or fork, mash potatoes, mixing with the greens. Add more salt, if required. Transfer to a serving bowl. If potatoes chill and stiffen before serving, soften with a little additional melted butter.
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