Potato and Kale Cakes with Rouille

INGREDIENTS

• 2 garlic cloves, pressed
• 1 tablespoon chopped fresh thyme
• 2 tablespoons (1/4 stick) unsalted butter
• 1/8 teaspoon ground nutmeg
• 1 1/2 pounds unpeeled russet potatoes, scrubbed, cut into 1-inch cubes
• 1 cup chopped onion
• 1/8 teaspoon smoked paprika
• 1/4 cup whole milk
• 3 1/2 tablespoons extra-virgin olive oil, divided
• Pinch of cayenne pepper
• 1/2 cup mayonnaise
• 1 large garlic clove, finely chopped
• 1 tablespoon extra-virgin Olive oil
• 1 teaspoon coarse kosher salt, divided
• 1/2 pound kale, center rib and stem cut from each leaf, leaves coarsely chopped
• 2 teaspoons tomato paste