Prepare the cashew cream if using: note that you will need to prepare this in advance as the cashews need time to soak (use the quick soak method if you are pressed for time).

Bring a large pot of salted water to a boil.  Add the potatoes and cook until the potatoes are easily pierced with a fork, about 20-25 minutes.  Drain once cooked and prepare the kale while the potatoes are cooking.

While the potatoes are cooking, in a large frying pan on medium heat, add the olive oil.  Add the garlic and cook until fragrant, about 30-60 seconds (do not brown the garlic).  Add the kale and cook, tossing regularly, until the kale is wilted and cooked, about 3-4 minutes.  Season with salt and pepper and set aside.

In a microwave-safe dish, heat the cashew cream and butter until warm and the butter starts to melt (this will help prevent your dish from cooling down when added to the potatoes).  Mash the drained potatoes immediately with a potato masher and add the cashew cream and butter along with the nutritional yeast and salt and pepper.  Continue to mash the potatoes to combine, and add the kale.  Mash again just to combine, finish seasoning with salt and pepper if needed and serve!