Peel and cut the potatoes into thick, relatively even slices.

To a large pot, add the potatoes, about 1 tbsp of salt, and cover with cold water (about 1-2 inches over). Bring to a boil over medium-high heat (about 10 minutes), and then simmer the potatoes for about 15 minutes until tender. You can check if the potatoes are fully cooked by inserting a pairing
knife through the middle, and if it goes in easily and slides out
easily, it’s done!

While the potatoes are boiling, wash and chop the kale (or cabbage if using that instead). For kale, make sure to remove the hard stems.

Chop the spring onions/scallions.

While the potatoes are boiling, warm up the milk and 4 tbsp of butter (over the stove, over low heat, takes about 3-4 minutes). You can also warm up the milk and butter in the microwave in 30-second increments.

Drain the potatoes and mash them with a potato masher or potato ricer.

Once the potatoes are mashed, add the hot milk-butter mixture a bit at a time while continuing to mash with the potato masher to incorporate the liquid into the mashed potatoes. Taste and adjust the seasoning, adding salt (to taste).

To a pan, over medium heat, add 1 tbsp of butter. When the butter has melted, add the chopped kale. Sauté the kale until wilted, about 5-6 minutes (stirring frequently). Season with a pinch of salt. If using cabbage, sauté the chopped cabbage until tender, which will take longer than the kale (about 12-15 minutes).

Add the sautéed kale and chopped spring onions to the mashed potatoes and fold them in.

Bring this Irish treasure to the table in a big bowl. Optionally, serve with some butter on top (as pictured below). Take a moment to savor its earthy, herby, buttery aroma, and then dig in!