Colcannon

Boil quartered russets in salted water until perfectly tender.

Strip the kale from its stems; slice the white and light green of the leek and rinse; chop the green onions, saving some for garnish.

Blanch the kale and leek in boiling salted water on high; once back to a boil, cook 5 to 6 minutes; lift out with a strainer.

Puree the blanched greens and green onions with butter in a blender, pulsing and scraping down, until fairly fine.

Drain the potatoes very well, return to the dry pot and partly mash with a little butter; mash in the green puree.

Season with salt and pepper; add a small splash of cream or milk.

Serve topped with butter and green onion.