1. Cook potatoes: Place potatoes in a large pot; cover with cold water. Bring to a boil. Reduce heat; simmer 15–20 minutes until fork-tender. Drain well.
2. Cook greens: While potatoes cook, steam or sauté kale/cabbage in a little water or butter until tender (3–5 minutes). Drain excess liquid.
3. Mash: Return hot potatoes to pot. Add milk, butter, salt, and pepper. Mash until smooth and creamy.
4. Fold in greens & scallions: Gently stir in cooked kale/cabbage and most of the scallions (reserve some for garnish).
5. Serve warm, topped with an extra pat of butter and remaining scallions.

💡 Pro Tips:
– Yukon Golds yield the creamiest texture, but Russets work too.
– For authentic flavor, use cabbage—but kale adds color and nutrients.
– Make it dairy-free: Use plant-based butter and unsweetened oat or almond milk.

Prep Time & Nutrition (per serving, serves 6):