Rinse and chop the potatoes. Place them in a pot and fill with cold salted water. Bring to a boil, and let boil for 15-20 minutes, until the potatoes are very soft.

Drain the potatoes, and return them to the pot. Add 2 tablespoons butter, and the cream cheese, sour cream, salt, and pepper, and use a masher to mash. Add more salt and pepper to taste, and had about an extra 1/2 cup of sour cream if you plan on reheating the potatoes in the oven prior to serving. I recommend reheating the potatoes for 45 minutes at 350 degrees.

Just before serving the potatoes, melt the remaining butter in a skillet over medium heat. Add the onions and sauté for 15 minutes, until light golden brown. Then add the chopped kale and cook for another 3 minutes. Season with salt and pepper. Spoon the onions and kale over the potatoes and serve.