Ingredients

1 kg Yukon Gold potatoes (or other all-purpose potato), peeled and diced

fine sea salt

3-4 tablespoons butter, divided

3 green onions, thinly sliced whites and greens kept separate

3 cups greens (cabbage, spinach, kale, or collard greens)

1 teaspoon dried mustard powder (optional)

1 bay leaf

1 cup milk

Freshly ground pepper

Directions

1. Add the potatoes to a large pot, cover with water by 2-3 cm, add about 2 teaspoons salt, and bring to a boil over high heat. Boil until the potatoes are fork-tender, about 10-15 minutes. Drain in a colander.  

2. In a skillet set over medium heat. Add 1 tablespoon of butter and once melted add the whites of the green onions, bay leaf, and the green vegetable of choice. Once the vegetable is wilted add in the milk, and dried mustard powder if using. Once warmed remove the bay leaf.

3. In the pot you used to cook the potatoes, add the drained potatoes and remaining butter and mash. Add in the milk and veg mixture, the green part of the green onions, and mix. Add salt and freshly ground pepper, and taste until seasonings are just right. You can also turn the pot on low heat if the potatoes have cooled to warm everything up before serving.