Peel the potatoes and boil in salted water.

Once the potatoes are done, drain the water and mash. I do it with a fork because I like it to be chunky. If you want a smoother mash, blend them.

Chop half of the onion and the leek.

Sautée until done, but be careful so they don't burn out. Use only one tbsp of olive oil and reserve the other for decorating the finished dish.

Remove the stalk from the kale leaves (unless it's baby kale) and chop.

Sautée in the same pan you cooked the leek and onion.

Add the mixture of onion, leek and kale to the mashed potatoes.

Do the vegetable milk gy blending the oats and help with water.

Add to the potatoes.

Then add the spices and stir so it doesn't get stuck on the bottom.

Serve immediately (it dries out after awhile, but you can add a bit more water) and add one tbsp of coconut oil in the center and the remaining olive oil on top of that so it looks like butter.

Then add some chives and the other half of the raw red onion (chopped)