Cut the potatoes into quarters and boil until tender.

While potatoes are cooking, cook the bacon until crisp; cool and chop into very small pieces 

Saute the cabbage or kale in the same pan you cooked the bacon.  When soft and tender, return the bacon to the pan, cover and remove from heat 

Drain potatoes.  Make sure they are completely drained - wet potatoes don't get fluffy!  

Remove skins by pinching the peel and pulling them off the potato.

Using a potato masher or larger fork (not a food processor or blender), mash the potatoes with 2 tablespoons of the butter and the half and half.

Stir the bacon and kale mixture into the potatoes.  

Place into a large bowl.  Put a well in the center and place the last two tablespoons of butter in the well.

Warm the potatoes in the oven until the butter is melted 

Serve hot