Boil the potatoes in a pot with enough water to cover, for 15 minutes or until tender.

Meanwhile, heat 1 tablespoon of the butter in a large frying pan and add the kale or cabbage. Sautee for 5 minutes, stirring, until soft.

Add the remaining butter, milk and scallions/spring onions to a small pot and heat, but don’t boil.

Drain the cooked potatoes, then mash with the scallion milk and season with salt and pepper.

Stir in the cooked kale.