Fill a large pot with water. Add some salt. Bring to a boil.
Once the water is boiling, add the potatoes. Cook for 15-20 minutes, until potatoes are tender and can be easily pierced with a fork. Drain the water and set aside.
While the potatoes are cooking, add two tablespoons of dairy-free butter to a skillet over medium heat. Melt completely.
Add the kale to the skillet and cook for 3-4 minutes, until kale is soft and wilted.
Add the minced garlic and cook for a minute, stirring to ensure garlic does not burn. Remove pan from heat.
Once the potatoes are cooked through, mash with a potato masher or wooden spoon. Stir in the cooked kale, garlic and chopped green onions.
Add the unsweetened almond milk, the remaining two tablespoons of dairy-free butter and salt and mix until potatoes are creamy. Taste and adjust add more salt, almond milk or dairy-free butter as needed.