Place potatoes in stockpot and top off with water. Bring to boil on high heat and continue boiling for about 20 minutes until soft and easily pierced with a fork.
Prepare bacon in skillet and cook until crispy, remove and dry on paper towels. (Save bacon drippings.)
Once bacon dries, crumble to small pieces.
Place chopped onions into skillet with reserved drippings and cook until browning begins.
Add kale to skillet with onions. Stir until heated thoroughly and remove from heat.
Drain potatoes and place in large mixing bowl. Use a masher (preferred) or large fork to break the potatoes.
Add butter & cream and continue smashing. Don’t over work. The texture should be smashed, not whipped.
Add kale, onion and crumbled bacon and smash together with potatoes.
Serve in a large bowl. Top with additional crumbled bacon and shredded cheddar cheese.