Colcannon is hearty and richly satisfying, a homey blend of creamy potatoes and kale or cabbage. Some recipes omit the green onions, but I find they lend a little brightness to the dish. Use a medium-starch potato, such as Yukon Gold, if you can find them. Russets also work well. Serves 6 2 pounds medium-starch potatoes, such as Yukon Gold, peeled and quartered 4 green onions, finely chopped 1 cup milk 2 cups coarsely chopped steamed kale 4 tablespoons butter, softened Salt, as needed Arrange the potatoes in a medium pot, and cover with cold water by an inch. Bring it all to a boil over medium-high heat. Boil the potatoes until tender, about 15 minutes. While the potatoes cook, tip the green onions into a small saucepan, then cover them with milk. Warm the milk and green onions together over medium-low heat. When the potatoes are tender, drain them …