3. Combine the milk, scallions, and remaining butter in a medium pot and bring to a simmer over medium heat. Cook for about 2 minutes, then add the greens and stir in well. Remove the pot from the heat, cover, and set aside.
4. Drain and carefully peel the potatoes, then return them to the pot. Add the greens and their liquid and mash until smooth, leaving a few small lumps in the potatoes. Season to taste with salt and pepper.
5. To serve in the traditional Irish manner, push the back of a large soup spoon down in the middle of each portion to make a crater, then put a large pat of room-temperature butter into each one to make a "lake." Diners dip each forkful of colcannon into the butter until its walls are breached.
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Colman Andrews is a writer and author. The co-author and co-editor of three Saveur cookbooks and five of his own books on food, Andrews is the recipient of eight James Beard awards. He was a co-founder and editor-in-chief of Saveur, restaurant columnist for Gourmet, restaurant reviewer and restaurant news columnist for the Los Angeles Times, editor of Traveling in Style, and wine and spirits columnist for Los Angeles Magazine. He currently serves as the editorial director of The Daily Meal.