Colcannon

Peel and quarter the russet potatoes. Place them in a pot of salted water.

Wash the kale thoroughly. Remove the tough stems and chop the leaves. If using pre-chopped kale, rinse well.

Trim the root and dark green tops from the leeks. Slice the white and light green parts thinly. Rinse very well to remove any sand.

Trim the root ends of the scallions. Chop them finely, reserving a small amount for garnish.

Bring the salted water with potatoes to a boil over high heat. Cook until fork-tender, about 15-20 minutes.

Drain the potatoes very well in a colander. Return them to the dry pot.

Bring a separate pot of salted water to a rolling boil over high heat.

Add the chopped kale and leeks to the boiling water. Cook for 5-7 minutes, until tender and bright green.

Drain the greens well. Transfer them to a blender with the butter and blend until pureed. Use a spatula to scrape down the sides as needed.

Mash the drained potatoes in the pot with a potato masher until mostly smooth, leaving some texture. Add about half of the butter.

Add the pureed kale and leek mixture to the mashed potatoes. Stir and mash to combine, until the potatoes are a vibrant green color.

Stir in the cream or milk and the remaining butter. Season with salt and pepper to taste. Mix until smooth and creamy.

Spoon the colcannon into a serving bowl. Make a well in the center.

Add a generous knob of butter to the well and garnish with the reserved chopped scallions.