The Preparation
Cut potatoes into chunks and place in a large pot. Cover with cold water and add salt.
Bring to a boil and cook until fork-tender, about 17 minutes.
Meanwhile, in a cast iron skillet, cook bacon pieces until very crispy. Remove bacon and set aside.
Pour off most of the bacon fat, leaving a coating in the pan.
Add 2 tablespoons butter to the bacon fat. Add chopped onion and cook until softened.
Add sliced cabbage and cook until it starts to brown on the edges and soften.
Add minced garlic toward the end and cook briefly until fragrant.
Drain potatoes and return to pot. Mash with a potato masher - leave them rustic and chunky, do not over-smooth.
Add heavy cream to the mashed potatoes.
Fold the cabbage-onion-garlic mixture into the mashed potatoes.
Add half the chopped crispy bacon. Season with salt and pepper.
Transfer to a serving dish. Make a well in the center.
Place remaining butter in the well to create a pool of melting butter.
Top with remaining crispy bacon.
