Emerald Mashed Potatoes

6 large baking potatoes, peeled and cut into small chunks
1 1/2 cups low-fat milk or soy milk
1 bunch scallions, white and light-green parts, finely sliced
3 tablespoons ghee or lightly-salted butter
Salt and pepper
4 cups kale (or other dark leafy green), finely shredded

In a large pot, combine potatoes and lightly salted water to cover. Bring to a boil, reduce heat to medium and then cook until tender, about 25 minutes. Drain well.

Meanwhile, in large saucepan, combine milk, scallions and kale. Bring to a boil, reduce heat to low and simmer 3 minutes. Remove from heat.

Transfer potatoes to large bowl. Add butter and mash with potato masher until smooth. Gradually stir in hot milk mixture until combined. Season with salt and freshly ground pepper to taste. If desired, add 2 or 3 roasted garlic cloves along with the salt and pepper.

Makes 8 servings.