Peel the potatoes and divide them into evenly sized chunks.

Transfer the potato pieces to a large pot, cover them with salted water, and bring the water to a boil over medium-high heat. Lower the heat to maintain a simmer and cook for approximately 15–20 minutes, or until the potatoes are easily pierced with a fork.

Drain the cooked potatoes thoroughly and set them aside.

While the potatoes cook, prepare the cabbage by chopping it if necessary.

Place the chopped cabbage in a separate pot with 2 tablespoons of water. Cover the pot and cook over medium heat for about 8–10 minutes, until the cabbage becomes soft and wilted.

Drain away any water remaining in the pot.

Arrange the bacon slices in a skillet over medium heat. Cook for approximately 7–10 minutes, turning occasionally, until the bacon is crisp.

Transfer the cooked bacon to a plate lined with paper towels and allow the excess fat to drain. Once cool enough to handle, crumble or finely chop the bacon into small pieces.

Reserve a small portion of the bacon for garnishing the finished dish.

Return the drained potatoes to their cooking pot.

Add the unsalted butter and milk, then mash the ingredients together until the potatoes develop a smooth, creamy consistency.

If a softer texture is preferred, incorporate an additional small splash of milk.

Fold the cooked cabbage and most of the crumbled bacon into the mashed potato mixture.

Stir thoroughly until the cabbage and bacon are distributed evenly throughout the potatoes.

Season with the black pepper and kosher salt, adjusting the amount of salt to taste. A final small pinch of black pepper may be added for a more pronounced peppery finish.

Spoon the finished potato, cabbage, and bacon mixture into a serving bowl or divide it among individual plates.

Serve while warm as a substantial side dish or as a satisfying main course. Finish by scattering the reserved bacon pieces over the top.