Name: Kale Colcannon
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Ingredients: 3 pounds Russet potatoes, peeled; 2 teaspoons fine sea salt*, divided; 2 tablespoons unsalted butter, divided, plus more for garnish; 1 large bunch kale, preferably Tuscan/Lacinato, ribs removed and chopped into small, bite-sized pieces (3 to 4 cups); 1 medium clove garlic, pressed or minced; 8 ounces cream cheese; 4 ounces (1/2 cup) sour cream; 3 tablespoons thinly sliced green onion, divided