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1
Place potatoes in a saucepan and cover by an inch with water.
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2
Bring to a boil, add salt to taste, reduce heat to medium-low and cover partially.
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3
Simmer until tender, 25 to 30 minutes.
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4
Drain, return to pot and cover pot tightly.
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5
Let steam in the dry pot for 5 minutes.
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6
Meanwhile, stem dandelion greens or chard, wash in 2 changes of water, and chop fine.
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7
You should have 5 to 6 cups chopped greens.
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8
Heat olive oil over medium heat in a heavy skillet and add leek and a generous pinch of salt.
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9
Cook, stirring, until leek is tender but not browned, 3 to 5 minutes.
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10
Add greens, a handful at a time, and stir until each addition has wilted enough to make room for more.
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11
When all greens have been added, turn heat to medium, add salt to taste, and stir over medium heat for 5 minutes, until greens are completely wilted and somewhat tender (dandelion greens will remain tough).
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12
Remove from heat.
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13
Mash potatoes with a potato masher or in a standing mixer fitted with the paddle.
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14
Heat 3/4 cup of the milk with butter until butter melts, and gradually add to potatoes.
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15
Add wilted greens and leeks and mix until well blended.
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16
If desired, add the last 1/4 cup milk.
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17
Season to taste with salt and pepper.
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18
Serve hot.
