You don't have to make these with red potatoes, but I love the way they look with the skins left on. The kale is tasty and adds a bit of extra nutrition in addition to looking appealing, and I found both my kids consumed it readily in this form.
2 lbs red potatoes, scrubbed and cut up for boiling
2 Tbsp butter (divided)
1 small head garlic, cloves peeled and minced
2-3 cups chopped kale
Salt and pepper
Boil the potatoes in a Dutch oven or large saucepan until tender, about 15 minutes. Drain and return to the pot.
While the potatoes cook, melt about 1 Tbsp of the butter in a skillet. Add the garlic and saute for about 1 minute, then add the kale and continue to saute over medium-high heat until nicely wilted. Remove from heat.
When the potatoes are done and rained, mash them with a potato masher. Stir in the remaining butter, the garlic and kale mixture, and enough milk to achieve a consistency you like. Season to taste with salt and pepper.