This yields 6 servings. See below for large modified recipe:


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


Boil potatoes in a large pot of salted water until tender, about 10 minutes. Drain and transfer potatoes to a large bowl. Add 2 tablespoons butter and lightly mash the potatoes.

Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. Drain and transfer kale and leeks to a blender. Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.

Stir pureed kale mixture into the bowl of potatoes and continue to mash. Season with salt and black pepper to taste. Add cream and stir until desired texture. Top with 2 tablespoons butter and green parts of the green onions.

Chef's Note:

You can substitute kale with other leafy greens such as Swiss chard or cabbage.

© 2015 Printed from 7/13/2015

My large quantity recipe (should serve 10-12):

8-10 russets, peeled and quartered, boiled for 15 minutes or so

4 tablespoons butter, lightly mash

1 largish bunch of kale, stemmed and roughly chopped

3-5 leeks, white part only, rinsed and chopped

2 bunches green onions, chopped, white and green parts separated

2-3 T butter, room temperature

salt and pepper to taste

½ - ¾ cup heavy cream

butter for serving and green onions for garnish