Collard Greens and Potato Bake

2 1/2 lbs peeled potatoes, cubed
6 T. butter
1/4 c. milk 1/4 t. salt
1/4 t. pepper
2 bunches collard greens, stems removed and finely chopped
1 clove garlic
2 T. olive oil
1 bunch scallions, chopped
1 c. grated cheddar cheese

Steam potatoes. Bring butter, milk, salt, and pepper to a simmer in a medium pot. Pour over potatoes and mash. Cook greens and garlic in olive oil in medium skillet over medium heat until tender, about 2 minutes.  Stir greens, scallions, and cheese into potatoes. Transfer to a sprayed baking dish and bake at 400 until browned.