- 1 1/2 lb (about 4) Russet or Yukon Gold potatoes, peeled and quartered
- 4 strips thick-cut bacon
- 4-6 Tbsp butter
- 1/2-2/3 cup cream
- 1/2 head green cabbage, cored and chopped
- 1 leek, finely chopped
- 6 green onions, finely chopped
- Salt and freshly ground white pepper
Bring a large pot of water to boil over high heat. Add the potatoes, cover partially, reduce heat to low and cook until potatoes are tender when pierced with a knife, about 20 minutes.
Meanwhile, in a frying pan over medium-high heat, add the bacon and cook until fat has rendered and bacon is crispy, about 15 minutes. Transfer to a paper towel-lined plate to cool. Break into small pieces. Add the cabbage and leeks to the pan over medium heat, season with salt and pepper and cook until cabbage has softened, stirring occasionally, about 10 minutes.
In a saucepan over medium heat, warm the butter and cream.
Using a potato ricer or masher, rice or mash the potato quarters into a large bowl. Add butter-cream mixture, all but 1 tablespoon bacon and all but 1 tablespoon green onions. Stir gently to combine. Add cabbage-leek mixture, season with salt and pepper and stir gently to combine.