Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
Drain, reserve drippings, crumble and set aside. In the reserved drippings, sauté the cabbage and onion until soft and translucent. Putting a lid on the pan helps the
vegetables cook faster.
Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage and onions and then transfer the mixture to a large serving bowl.
Make a well in the center and pour in the melted butter.
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