Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Wash, peel and Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the potato into small cubes, roughly 3 centimeters by 3 centimeters.

Finely mince the garlic using a rasp, or alternatively a chef’s knife.

Remove the stems from the kale and chop into small pieces, slightly larger than the potato pieces.

Remove the root and tip from the shallot. Cut in half, then peel the outer layer. Finely mince.

In a pot, add the potatoes and cover with cold water. Add the bay leaves and turn onto high heat until it reaches a boil. Turn the heat down to a simmer and allow to simmer for 10 minutes.

After 10 minutes, add the garlic, shallots, and kale to the pot and continue to simmer for another 15 minutes until the potatoes are soft.

Remove from the heat, add the milk, butter and pinch of nutmeg and mash using a potato masher. The mix should resemble a rough mashed potato. Season with salt, pepper and vinegar to taste.