4 russet potatoes, peeled and cut into large chunks
2 teaspoons salt, divided
1 stick butter, plus more for serving
3 cups chopped kale or cabbage
3 green onions, finely chopped
1 cup milk
Directions
Put the chopped potatoes in a large pot of boiling water. Add a pinch of salt to season. Boil until the potatoes are fork-tender, about 15 minutes. Drain in a colander.