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Place the potatoes in a pot, covered with cold water. Salt the water generously and bring to a boil over medium-high heat. Simmer, until the potatoes are soft and fork-tender, about 15-20 minutes. Drain well.
Place the butter in a large bowl and place a sieve on top and using a wooden spoon, or spatula, push the cooked potatoes through the holes. When all the potatoes are pushed through (this acts like a makeshift ricer), stir to incorporate the butter. Return the potatoes to the pot and add the milk, stirring over low heat. Taste and season with salt and pepper, adding butter and milk if desired.
In a frying pan, heat up a bit of butter over medium-high heat. Sear the mushrooms, until slightly charred, flipping as needed, about 2-3 minutes. Add the greens to the pan, briefly wilting.
Serve the potatoes, topped with mushrooms and wilted greens.