Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a sharp paring knife, cube the Yukon Gold potatoes.
Shred the cabbage with a Chef's knife and cutting board. Dice the sweet onion (or fresh green onions if you have them.)
Cook the Potatoes
Place the cubed potatoes in a medium saucepan and add enough cold water to cover. Bring to a boil on medium-high heat, then reduce heat to low. Cover and continue to cook until tender, about 20-25 minutes.
Drain potatoes in a colander, then return to the saucepan.
Optionally, you may use 2-3 cups of leftover mashed potatoes. Simply warm them in the microwave before adding the bacon and cabbage to them.
Cook Bacon and Cabbage
While the potatoes are cooking, prepare the bacon. Place bacon in a large skillet and cook on medium-high heat until browned on both sides. Transfer bacon to drain on paper towels. When cooled, break into small pieces.
In the same skillet, add 1 tablespoon of butter to the bacon grease and heat on medium heat. Saute shredded cabbage, diced onions, and minced garlic until tender and translucent, about 7-10 minutes.
Mash and Combine Ingredients
Add the milk and another 2 tablespoons of butter to the drained potatoes. Using a potato masher, mash the potatoes until creamy. It's okay if they have a few lumps.
Fold in the cabbage mixture, fried bacon pieces, and dried green onions, mixing until incorporated. Season with kosher salt and freshly ground black pepper.
Create a hole in the center and add the remaining butter.
Transfer potatoes to a large serving bowl. Serve warm with corned beef, Irish bangers, or pot roast. Serves 6-8.
*Unless otherwise indicated, all butter on this recipe site is salted.**Additional Steps to Make Bubbles and SqueakTo turn this dish into an English side, spoon mounds of leftover potatoes to a large hot skillet with 5-6 tablespoons of olive oil, butter, or a combination of both.Cook on medium-high for 10-12 minutes, turning 3-4 times until the tops and bottoms are nicely browned with a crispy edge. Be sure to press the mounds down with a spatula or spurtle to ensure even browning. Serve warm with eggs and toast.