Place the cubed potatoes in a pot and cover with water. Bring to a boil and cook until tender, about 20 minutes.

In the last 5 minutes of cooking the potatoes, add the chopped kale to the pot.

Drain the potatoes and kale in a colander. Return to the pot and add almond milk, vegan butter, salt, and pepper. Mash until smooth and creamy.

Transfer to a serving dish and top with sliced scallions. Serve warm.