Place potatoes in a large saucepan cover with lightly salted water. Bring to a boil over medium-high heat.
Reduce the heat and simmer for 15 to 20 minutes or until fork tender.
While the potatoes are cooking; cook off the bacon to a crispy state, crumple, and reserve.
Strain via a colander and leave to steam dry for 3 minutes
Return the potatoes to the pot and mash to desired consistancy
Add the cream and 4 tbsp of butter, stir well to melt and incorporate. Cover and set aside.
In the skillet reserve two tbsp of bacon drippings, and return to a medium heat.
Add the onion and cook until tender. Add cabbage and cook until tender and lightly browned on the edges: approximately 7-8 minutes.
Gently stir in the cabbage mixture and half of the chopped bacon into the potatoes
Taste, Season, adding additional dairy as desired.
Transfer to a serving bowl. Cut the remaining tablespoon of butter into pats. Make a small well on top and add the remaining butter.
Top with the remaining chopped bacon.
