3 cloves of garlic, minced, or 1 1/2 teaspoons minced garlic
2 cups kale, stems removed, chopped, and packed tightly
1 1/2 teaspoons salt
1/2 teaspoon pepper
Bring a large pot of water to a boil.
Wash potatoes. If they are large, cut in half; place in the pot. Let the water return to a boil; cook the potatoes until fork tender, about 20-25 minutes.
Meanwhile, in a skillet over medium heat, place 1/2 tablespoon oil. When hot, add garlic; cook for about 1-2 minutes until fragrant, making sure not to burn it.
Add the kale to the skillet; stir. Saute until the kale is wilted. Remove from heat.
When the potatoes are tender, drain the pot. Place the potatoes in a large bowl. You can either use a stand mixer or a potato masher at this point, or you can place the potatoes in a food processor. Either way, mash or cream the potatoes to your desired consistency.
Add 2 tablespoons oil, kale, salt, and pepper; stir until fully combined.
Store in an airtight container in the fridge for up to 4 days.