Place the cubed potatoes in a pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.

In a separate pan, sauté the chopped kale and green onions in a little water or vegetable broth until wilted, about 5-7 minutes.

Drain the potatoes and return them to the pot. Add the almond milk and vegan butter, then mash until smooth.

Fold the sautéed greens into the mashed potatoes. Season with salt and pepper to taste.

Serve warm as a side dish, garnished with additional green onions if desired.