Place the potato chunks in a large pan and cover with cold water. Place on a high heat on the hob and bring to the boil. Turn down the heat and simmer for 15 minutes, or until the potatoes are tender.
Meanwhile, grill the bacon until crisp. Then use scissors to cut into small pieces.
Just before the potatoes are ready, place the kale in a pan and pour over a cup of just boiled water from the kettle. Place a lid on the pan, and turn the heat to medium. Cook for 1-2 minutes until the kale wilts. Turn off the heat and drain the kale.
Drain the cooked potatoes, then mash with a potato masher, or use a potato ricer (my preference). Dot the butter all over the potato and stir in with a wooden spoon until melted.
Stir in the cream, along with the salt and pepper (add more seasoning if required).
Stir through the drained kale and three quarters of the chopped bacon. Transfer to a warm serving bowl and sprinkle on the remaining bacon. Add a chunk of butter to the top to melt over the mash if you like.