Place the Creamer potatoes in a large saucepan and cover with cold water, 1 inch above the potatoes. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 20 minutes. Drain, then return to the saucepan.
Mash the potatoes with a potato masher, then stir in the butter and milk until combined and the butter is melted. Season with salt and pepper.
Heat the olive oil in a large skillet set over medium heat. Add the shallots and cook, stirring occasionally, until the shallots are tender and golden brown, 2 to 3 minutes.
Stir in the kale and water, and cook until the kale is just wilted, about 2 minutes.
Stir the kale mixture and goat cheese into the mashed potatoes. Set over medium heat and cook, stirring, until the potatoes are heated, 1 to 2 minutes. Serve.