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Place the potatoes and garlic cloves in a large saucepan, cover with cold water, and season generously with salt. Bring the pot to a boil over high heat, then reduce to a simmer and cook until the potatoes are easily pierced with a fork, 15 to 20 minutes.
Meanwhile, heat 6 tablespoons of the butter in a medium Dutch oven over medium heat. Once the butter has melted, add leeks and cook, stirring often, until tender, 3 to 5 minutes. Add the kale, cabbage, 1 ½ teaspoons of salt, and the black pepper. Cook, stirring often, until the vegetables have softened and let off some of their liquid, 3 to 5 minutes. Add the heavy cream and bring to a simmer. Remove from the heat and cover with a lid to keep warm while the potatoes finish cooking.
Drain the cooked potatoes and garlic and, using tongs or heat-resistant gloves, carefully rice them directly into the pot with the greens. Stir to combine.
Transfer to a serving dish and use a spoon to make a small well in the center. Place the remaining 2 tablespoons of butter inside, garnish with chives, and serve.