Bring a large pot of salted water to a boil. Add the potatoes and simmer for 12 to 14 minutes or until tender. Drain well.
While the potatoes are cooking, in a medium skillet, cook the onion in butter over medium heat for 3 to 4 minutes or until it begins to soften. Add the kale and garlic powder and cook for an additional 7 minutes or until tender.
Add the drained potatoes back to the pot along with half of the warmed cream. Using a potato masher mash the potatoes adding additional cream as needed.
Once smooth, fold in the kale and onion mixture. Season with salt and pepper.
Notes
Choose to peel, or not to peel, the potatoes!
Cut potatoes to similar sizes for even cooking.
Cook kale enough to reduce the moisture in the dish, or run the risk of it becoming runny.
Refrigerate leftovers covered for up to 4 days. Leftovers can also be added to other recipes.
Reheat leftovers in the microwave, on the stovetop, or covered with foil in the oven until warmed through.