Adapted from Epicurious.com by Ginger Carver
- 5-6 large potatoes
- 1 1/2 cup of milk
- 1 bunch of green onions (white and green parts), finely chopped
- 1 cup of spicy greens, finely chopped
- 4-8 tablespoons butter
Boil potatoes until tender. Meanwhile, in a medium pot, cover green onions and greens with milk. Stirring constantly, slowly bring to a boil for 3-4 minutes until fragrant and milk is just beginning to thicken. Take off heat and allow to infuse.
Peel and mash potatoes. Add potatoes to milk mixture and blend thoroughly. Whip in butter. Season with salt and pepper. Serve with pat of butter.
Can be made ahead and reheated in a 350 degree oven as long as it is tightly covered.