In a large pot, add the 2.5 lb cubed potatoes. Fill the pot with enough water to cover the potatoes. Salt the water, then place a lid on the pot. Turn the heat to high, bringing the water to a boil.
Boil the potatoes for 20-25 minutes until fork tender.
While the potatoes are cooking, prepare the kale and bacon.
[Optional but Recommended Step] To soften your kale, do the following: Place the 4 oz kale in a large colander and rinse it until it is clean. Drizzle the 1 tbsp of olive oil and the ½ tsp of sea salt onto the kale. Use your hands to massage and squeeze the kale for about 2-3 minutes until you can feel it soften.
Use a knife to mince the kale, chopping it into tiny pieces.
In a skillet, cook 5 oz bacon until it is crispy. Remove the bacon from the heat to a paper-towel lined plate. Keep the remaining grease in the pan.
Turn the heat to low. Once the bacon grease has cooled a bit, add 2 sliced garlic cloves into the pan and saute for about 30-60 seconds, until fragrant.
Then, add the minced kale into the bacon grease with the garlic. Saute for 3-4 minutes until the kale has turned a bright green color and has cooked down a bit. Remove from the heat and set aside.
Chop the now-cooled bacon into small bacon bits.
Once the potatoes are cooked, drain the excess water off of them. Return the potatoes to their warm pot, and add the 6 tbsp butter and ¼ cup heavy whipping cream in with the potatoes.
Use a potato masher to mash the potatoes until smooth. Next, add the bacon, kale, and 4 stalks chopped scallions into the pot. Stir to combine. Then season with salt and pepper to taste.
Serve and enjoy!