Wash potatoes thoroughly. Pare the skin, remove eyes, and cut into chunks about the same size. Place potatoes in a Dutch oven and add enough salted water (½ teaspoon salt per 1 cup water) to cover potatoes. Bring water to a boil and cook potatoes for 30 to 35 minutes or until tender.

While the potatoes are cooking, chop the kale. Boil the chopped kale in water for 2 to 3 minutes, until just wilted and dark green in color. It's better to undercook the kale as it will be reheated with the potatoes. Drain well and squeeze to get excess moisture out so it doesn’t water down the potatoes. Place back in the pan and set aside.

Drain and gently shake the pan over low heat to dry the potatoes. Put potatoes through a ricer or sieve. Add cream in small amounts, beating after each addition. The amount of cream needed to smooth and fluff the potatoes depends on the kind of potatoes used and how dry they are. Beat vigorously until potatoes are light and fluffy. It's much easier to beat the potatoes with a mixer, but this can be done by hand.

Add the salt, pepper, and softened butter and mix well. Fold in the kale or spinach, green onion, and wrapped charms. Reheat in a warm oven or microwave and keep warm until served.

To serve, each person heaps a portion of colcannon onto their plate, makes a well in the center, and pours melted butter into the well.

NOTES: Kale was hard to find years ago and I can’t eat cooked cabbage, so I substituted one 10-ounce package of frozen chopped spinach. Two days before making colcannon, place the frozen spinach, in its package on top of a dish, in the refrigerator to thaw. While the potatoes are boiling, drain the thawed spinach well. Place paper towels on top of the spinach in the strainer and squeeze all the water out. Use as you would the kale.