4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks
salt & black pepper
6 tbsp Durant Olive Mill Arbequina Extra Virgin Olive Oil
3 cups lightly packed cups of chopped kale, cabbage, chard, or other leafy green (we used cabbage)
6 green onions, minced (about 1 cup total)
1 cup milk or heavy cream
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. Gently heat 5 tablespoons of Durant Olive Mill EVOO (or try with Garlic, Rosemary, or Jalapaño fused olive oil!), add the greens/cabbage. Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water. Add half of the green onions and cook 1 minute more.
Pour in the 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 greens. Add salt to taste and serve hot, with additional olive oil and green onions.
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