• Heat your Instant Pot, choosing the Saute-High function. Add the oil and let it heat for a minute.
• Add the cabbage or kale to the pot and cook, stirring occasionally, until it's softened, about 5 minutes.
• Stir in the garlic and cook for another minute.
• To the pot, add the potatoes, water, cream, 2 tablespoons of butter, salt and pepper. Attach the lid of the Instant Pot and make sure that the valve is in the sealing position.
• Choose Pressure Cook-Manual for 7 minutes.
• Do a manual release by switching the valve to the venting position. Be careful as it will steam!
• Mash the potatoes. I like to use a potato masher as it doesn't overmix the potatoes. You can use your preferred method. Taste and add the remaining 2 tablespoons of butter, if desired. Mash until your desired consistency.
• Add extra salt and pepper, if desired.
• Store leftover potatoes in an airtight container in the refrigerator for up to two days.

Stovetop version:

• Heat a medium pot over medium heat. Add the oil and let it heat for a minute.
• Add the cabbage or kale to the pot and cook, stirring occasionally, until it's softened, about 5 minutes.
• Stir in the garlic and cook for another minute.
• To the pot, add the potatoes, water, cream, 2 tablespoons of butter, salt and pepper. Cover the pot with a lid and cook for 20-25 minutes or until the potatoes are soft. Continue to Step 7 above.