Kale and Olive Oil Mashed Potato

3 pounds potatoes, peeled and cut with cone #3
sea salt
2-4 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 bunch kale, large stems stripped and discarded, leaves chopped
1/2+ cup plain soy or almond milk
freshly ground black pepper
5 scallions, white and tender green parts, chopped
1/4 cup freshly Vegan Parmesan, for garnish (opt)
fried shallots, for garnish (optional)

Put the potatoes in 7 qt roaster with ½ cup water and cover cook until tender stirring occasionally. Add a pinch of salt. Cook until potatoes are tender.

Heat two tablespoons of olive oil in 11 inch skillet on medium low heat. Add the garlic, chopped kale, a big pinch of salt, and sauté just until tender - about a minute. Set aside.

Mash the potatoes with a potato masher or fork. Slowly stir in the almond milk a few big splashes at a time. If  you are after a thick, creamy texture, so if your potatoes are on the dry side keep adding milk until the texture is right. Season with salt and pepper.

Dump the kale on top of the potatoes and give a quick stir. Transfer to a serving bowl, make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with the scallions, Parmesan cheese, and shallots