Colcannon | Oregonian Recipes

Ingredients

• 2 to 2 1/2 pounds russet potatoes (5 or 6)
• 6 to 8 tablespoons butter (divided)
• 2 to 3 lightly packed cups of chopped kale or assorted chopped greens (such as kale, parsley, sorrel, spinach and/or broccoli or cauliflower leaves)
• 1 1/3 cups milk
• 4 green onions, green part only, minced
• Salt and freshly ground black pepper