Image credit to: Boston Organics
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
Meanwhile, if using bacon, cook bacon over medium high heat in a large deep skillet until evenly brown. Drain, reserving drippings. Crumble bacon and set aside.
In the reserved bacon drippings (or 4 Tbsp butter), saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the veggies cook faster while staying soft.
Drain the cooked potatoes, mash with milk and 4 Tbsp. butter. Season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl and top with a large pad of butter.