6 lg. potatoes
6 scallions or chives
1 c. boiled green curly Kale (or leaf cabbage)
1/2 c. milk or cream
4 tbsp. chopped parsley
4 tbsp. butter
Salt and pepper

Mash spuds finely. Chop scallions, add to milk with salt and pepper and bring to a boil. Chop the Kale finely, toss in 1/2 the butter. Fold mashed spuds, boiling milk and Kale together. Beat until fluffy and correct seasonings. Serve hot topped with chopped parsley and the remainder of the butter. Serves 6-8.