Step 1

Place peeled and cubed potatoes into a large pot full of cold water. Bring to a boil and cook until the potatoes are fork tender, about 15-20 minutes, then drain.

Step 2

While the potatoes are cooking, fry bacon to your desired crispness. Remove to a paper towel lined plate, and remove all but about 1 tablespoon of bacon grease from the pan. Crumble the bacon once cooled.

Step 3

Add 1 tablespoon of butter to the bacon grease in the pan. Once it has melted, add chopped cabbage, along with a little salt. Cook, stirring frequently, until cabbage has started to soften, while still retaining a little crunch.

Step 4

Mash the potatoes with a hand masher, and add in milk, 2 tablespoons of butter, salt, and pepper. Note that the mashed potatoes will not be as creamy, nor need they be as smooth, as American mashed potatoes.

Step 5

Fold the cabbage and crumbled bacon into the potatoes. Serve with additional melted butter.