Cut the red potatoes into one-inch cubes and place them in a large pot, cover with water, and bring to a boil. Boil until tender, about 10 minutes. Drain and set aside.

In a skillet over medium-high heat, cook the chopped bacon pieces until they are crispy, about 10 minutes. Remove the bacon pieces but save the drippings in the pan.

In the same skillet, add 2 tablespoons of butter, the minced garlic, shredded cabbage, and shredded kale. Cook until wilted, about 5 minutes.

Add the drained potatoes to the skillet with the wilted greens. Stir in 1 tablespoon of butter, heavy cream, salt, and pepper, and bring to a light boil.

Using a potato masher, mash and stir everything together until smooth and the greens are fully incorporated.

Add the previously cooked bacon back into the mixture, and give it a taste—adjust any seasoning as needed.