Peel and cut the russet potatoes into 1-inch chunks, place them in a large pot filled with cold water, add salt, bring to a boil, then simmer for 15-20 minutes until fork-tender.

Finely shred the kale and thinly slice the green onions. Heat the milk over low heat until it reaches a simmer.

Drain the potatoes, return them to the pot, add butter and melt, sauté the kale for 3-4 minutes, then stir in green onions.

Mash the potatoes with the warmed milk to achieve desired consistency.

Mix in black pepper, adjust seasoning, and serve hot in warm bowls.