Peel and cut the russet potatoes into 2-inch chunks. Place them in a Dutch oven and cover with cold water, adding 1.5 tablespoons of salt. Bring to a boil, then simmer for about 15 minutes until fork-tender.

Drain the potatoes in a colander and let them sit to allow excess steam to escape.

In the same Dutch oven, melt 4 tablespoons of salted butter over medium heat. Add chopped baby kale, 0.5 teaspoon salt, and pepper. Sauté for about 8 minutes until wilted and softened.

Stir in the reserved chopped scallions and minced garlic. Cook for 2 minutes until fragrant.

Pour in ½ cup of half-and-half cream and warm through for 2-3 minutes, stirring gently.

Return the drained potatoes to the pot and mash them into the kale mixture until combined, maintaining some fluffiness.

Transfer to a serving dish, top with extra butter, reserved green onions, and garnish with parsley or chives.