Potato Recipes | Truffle Salted Purple Potato–Kale Cakes

Ingredients

• 8 cups (about 3 1/3 lb.) 1 ½-inch cubes new potatoes (I used a mixture of yellow, red and purple)
• 3 small cloves garlic, peeled
• 1 tablespoon coconut oil
• 1 medium yellow onion, diced
• 4 cups chopped kale (smaller pieces are best)
• Truffle salt
• 3 tablespoons plus 2 tsp. vegan butter (I use Earth Balance)
• 1/2-3/4 cup unsweetened plain almond milk
• 1 teaspoon sea salt
• Minced fresh chives to garnish (optional)