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1
Place the potatoes (skins on) in a kettle and cover them with cold, salted water.
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2
Bring to a boil, lower the heat and simmer for 20 minutes.
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3
Remove from the heat and pour out all but 1 inch of the water.
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4
Lower the heat, cover the pot and steam the potatoes until very tender, about 20 to 30 more minutes
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5
Meanwhile, bring another kettle 2/3 full of salted water to a boil.
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6
Add the kale and cook for 5 minutes.
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7
Drain the kale and immediately plunge it into cold water to stop the cooking.
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8
Drain again and use your hands to wring out as much water as possible.
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9
Chop the kale and set it aside.
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10
When the potatoes are tender, drain.
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11
When cool enough to handle, peel away and discard the skins and transfer the potatoes to a large bowl.
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12
Place the milk and scallions in a saucepan and bring just to a boil.
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13
Using a potato masher, mash the potatoes while they are still warm.
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14
Stir in the hot milk.
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15
Add more milk if they are too stiff.
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16
Stir in the kale.
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17
Season to taste with salt and pepper.
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18
Preheat the broiler.
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19
Transfer the potatoes to a shallow, ovenproof casserole.
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20
Make an indentation in the center of the potatoes (to hold the butter later) and place under the broiler until brown on top.
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21
Remove from the oven, pour the butter into the indentation and serve.
