Put the potatoes in a pot. Cover the potatoes with water and add salt. Boil the potatoes until they become soft.

Drain the water and leave the potatoes aside.

Meanwhile, heat a pan on medium heat with two spoons of butter, when the butter melts, add kale and spinach leaves, green onion, bay leaf.

Then add milk and mustard powder. When the milk heats up and forms small bubbles on the edges, lower the heat to minimum.

Put the potatoes in a large bowl and mash them with the remaining 4 tablespoons of butter. You can use a potato masher for a chunkier consistency or a hand mixer. for a smoother outcome.

Remove the bay leaf from the milk mixture and add it over the potatoes.

Mix until the ingredients are incorporated.

Sprinkle with freshly ground black pepper and chopped parsley.