Potatoes Colcannon

 

Ingredients
4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks
5 to 6 tablespoons unsalted vegan butter, plus more for serving
3 lightly packed cups chopped kale, cabbage, chard, or other leafy green
1 large leek, well washed and sliced
3 green onions, minced (about 1/2 cup)
about 1 cup plant milk or cashew cream
salt and pepper to taste

Instructions
Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil.
Boil until the potatoes are fork tender, 15 to 20 minutes. Drain in a colander.
Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens and leeks.
Cook the greens and leeks for 3-4 minutes, or until they are wilted and have given off some of their water.
Add the green onions, cooked greens, and cooked leeks to a blender with enough cream to puree,  and blend til smooth. Add back to the pot.
Pour in some milk or cream, mix well, and add the potatoes. Reduce the heat to medium.
Use a fork or potato masher and mash the potatoes, mixing them up with the pureed greens.
Add salt and pepper to taste and serve hot, with a knob of butter in the center.
Enjoy!