2 to 2 1/2 pounds russet potatoes
5-6 Tbsp unsalted butter
3 lightly packed cups of chopped cabbage
3 green onions
1 cup milk or cream


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.