Saute garlic in olive oil in small frying pan, just until golden. Add in kale and saute turning frequently until wilted. Set aside.

Peel potatoes, and cut into quarters and cut again. Rinse in cold water. Put just enough cold water in pan to cover potatoes by two inches.

Add teaspoons salt. Bring to boil and then simmer until fork tender. (This is good time to saute kale).

Drain and put back into pot and add butter. Season with salt and pepper. Scald milk.

Smash potatoes with fork or old fashioned masher tool and add a few tablespoons of hot milk and three tablespoons of the butter. Mix with a wooden spoon.

Take through the ricer and return to the pan. Turn the heat on low and add the rest of the milk a little at a time and use wooden spoon to stir.

Add nutmeg. Stir again. Add in last tablespoons of butter and pecorino cheese.

Taste and season again with salt and pepper if necessary.

Add in sauteed kale.

Serve with drizzle of olive oil.