Colcannon

1 kg potatoes
1 small head of collards or cabbage
3 scallions
milk
butter
nutritional yeast

Bring a big pot of water to boil. Wash the greens and cut in thin ribbons. Blanch them 5 minutes, lift them out and rinse under cold water. Use the same boiling water to cook the potatoes until tender. Drain and return them to the pot. Mash them with a splash of milk and a huge lump of butter and sliced scallions. Squeeze the water out of the collards and add them to the mash, along with a heaping spoonful of nutritional yeast, plus salt and pepper. Great with beans.