Colcannon (aka Four Pot Mashed Potatoes)

3 lbs russet potatoes
1 bunch kale
1 1/2 c. milk
3 whole scallions, chopped
pepper
butter

Cut potatoes into chunks, boil with a good pinch of salt. Cook until tender. Scald milk with scallions over medium heat. (I just heat until I see bubbles and the milk smells hot.) Remove from heat. Bring a saucepan of water to a boil, add salt, add kale. Cook kale ten minutes or until tender. Immediately drain kale and rinse with cold water repeatedly until kale is cold. Squeeze excess water out of kale and chop it up.
When potatoes are cooked, drain and return them to the pot. Set over medium heat for aminute or two, shakeing and stirring so the potatoes don't stick, until they are floury and have made a film on the bottom of the pot. Remove from heat and mask. Beat in milk/scallions, one-third at a time. Stir in kale. Season with salt and pepper.

Traditional way to serve colcannon is to put it in a casserole, make wells in the top, put butter chunks in the wells, and broil briefly to brown the top immediately before serving. Recommend this, as butter enhances the flavor.

This is really mashed potatoes with kale added, so you can make mashed potatoes your preferred way, and then cook and chop the kale and add it. The green onions do add a nice flavor. This is an Irish dish, so besides being one of my favorite ways to eat mashed potatoes, it's part of our St. Patrick's Day meal. We have also found that it is irresistible to pregnant women. Must be the greens.