Chef John's Colcannon

• 3 large russet potatoes, peeled and quartered
• 2 tablespoons butter at room temperature
• 4 ounces kale, trimmed and chopped
• 1 leek, light parts only, rinsed and chopped
• 1 bunch green onions, chopped, white and green parts separated
• 2 tablespoons butter at room temperature
• salt and ground black pepper to taste
• 1/4 cup heavy whipping cream
• 2 tablespoons butter, for serving
• 1/4 cup green onions to garnish

1. Boil potatoes in a large pot of salted water until tender, about 10 minutes.
2. Drain and transfer potatoes to a large bowl.
3. Add 2 tablespoons butter and lightly mash the potatoes.
4. Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes.
5. Drain and transfer kale and leeks to a blender.
6. Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.
7. Stir pureed kale mixture into the bowl of potatoes and continue to mash.
8. Season with salt and black pepper to taste.
9. Add cream and stir until desired texture.
10. Top with 2 tablespoons butter and green parts of the green onions.

russet potatoes, butter, kale, only, green onions, butter, salt, heavy whipping cream, butter, green onions

Taken from allrecipes.com/recipe/chef-johns-colcannon/ (may not work)