1. Peel the potatoes an cut them into 2-inch chunks. Put them in a large pot with 2 teaspoons of salt and enough cold water to cover them. Partially cover the pot and bring it to a boil over high heat. Remove cover and reduce heat to a simmer.
2. Cook until potatoes are fork tender. Drain and leave them in the colander.
3. Add butter to the pot and put it over medium heat until it melts. Add the kale and ½ teaspoon of salt. Use tongs to stir it until it is well-wilted, 3-4 minutes. Add the green onions and cook for 30 seconds more.
4. Add the drained potatoes and mash them. Stir in ½ cup of milk. Taste. Add more milk to make it moister and more salt if desired.
5. Transfer to soup bowls and dot each portion with a slice of cold butter.

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