Colcannon

2 lbs. yukon gold potatoes*
3 cups (lightly packed) kale or spinach
2 tbsp non-dairy margarine
2 tbsp olive oil
1 tbsp minced garlic
1 tsp dried thyme (optional)
non-dairy milk
salt and pepper to taste

Clean and cube the potatoes into 1-inch chunks and cook in heavily salted boiling water until tender, around 12-15 minutes. While the potatoes cook, heat the margarine and oil over medium-low heat and cook the garlic for one minute. Add the kale/spinach and cook for 5-10 minutes (less for the spinach, longer for the kale), stirring occasionally.

When the potatoes are done, drain and add back to the pot.  Add the kale/spinach and any remaining oil in the pan and mash with a potato masher, adding enough non-dairy milk to reach the desired consistency. Add  the dried thyme (if using) and salt and black pepper to taste.

*Or a mix of 11/2 lbs. russets and purple potatoes and 1/2 lb. red potatoes.