No-Oil Option: Omit the olive oil.
Shortcut: Cook the potatoes, kale and garlic with 1/2 cup vegetable broth in an Instant Pot or other multicooker or pressure cooker for 6 minutes on low pressure. Use a quick release. Mash in the pot with the almond milk, salt, and pepper.
No air fryer? Bake on a parchment paper lined baking sheet at 425°F for 25 to 30 minutes (until golden brown).
Recipe from The Vegan Air Fryer, by JL Fields.