Step 1

Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15 minutes. Reserve 1 cup of the cooking liquid then drain the potatoes.

Step 2

Lightly wipe the pot dry then heat 1 tablespoon of the olive oil over medium-high heat. Add the shallots and garlic and cook until softened, about 2 minutes. Season with salt and pepper. Add the kale and ½ cup of the reserved cooking liquid. Cook for 5 minutes, stirring occasionally. Add the milk and once warm, remove from the heat. Add the potatoes, the remaining 3 tablespoons of olive oil and the chopped parsley. Mash, adding more reserved cooking liquid if needed. Season with salt and pepper to taste.