2lb.russet potatoes, peeled and sliced into 1’’ half moons
6Tbsp.unsalted butter, plus more for serving
8ozthinly shredded green cabbage
1⁄3 cup heavy cream
2/3cupchives, finely chopped
4ozbacon, cooked to desired crispiness
Kosher salt and freshly ground black pepper, to taste
Place potatoes in a 6-qt. saucepan and cover with cold water, about 1’’ above potatoes. Bring water to a simmer and cook until tender, 20-25 minutes or so. Make sure the outside of the potato does not disintegrate while cooking, as this means the water temperature is too high.
When potatoes are tender but still intact, drain and return to pot. Mash until almost smooth, then add 5 Tbsp butter and mix until creamy. Add in the milk and cream; continue to mix; taste for salt.
In a separate pan, melt remaining 1 Tbsp butter over medium low heat, then add the crushed garlic. Cook garlic for 3 minutes, then add cabbage. Cover with a lid and cook down until bright green and tender, stirring occasionally.
Transfer cabbage to potatoes along with chopped bacon and chives; stir to incorporate. Taste and adjust seasoning with salt and pepper.
Transfer to a bowl and serve hot with additional butter on top!