Colcannon

1: Pull the cream cheese out of the fridge and let it warm up on the counter while cooking the potatoes.

2: Cut the potatoes into even chunks about 2 inches in size.

3: Place the potato chunks in a large Dutch oven or soup pot, add 1 teaspoon of salt, and enough water to cover the potatoes by 1 to 2 inches.

4: Bring the mixture to a boil over high heat and cook until the potatoes are easily pierced by a fork, about 10 to 15 minutes.

5: Carefully drain the water and leave the potatoes in a colander.

6: Return the empty pot to the stove over medium-high heat, add 1 tablespoon of butter, and melt.

7: Add the chopped kale and cook, stirring often, until wilted, about 2 to 4 minutes. Add the garlic and cook for another 30 seconds to 1 minute.

8: Remove the pot from the heat and add the drained potatoes. Mash the potatoes and kale to your desired consistency.

9: Add the cream cheese, sour cream, remaining 1 tablespoon of butter, and 1 teaspoon of salt. Mash until mostly combined, then stir in 2 tablespoons of green onions.

10: Transfer the mashed potatoes to a serving bowl, top with pats of butter and the remaining green onions, and serve while warm.