Traditional Irish Cabbage and Potatoes (Colcannon)

• 2 1/2 lbs potatoes, peeled and cubed
• 4 slices bacon (optional) or substitute olive oil
• 8 Tbsp unsalted butter, plus more for serving
• 1/2 small head cabbage, cored and chopped
• 1 cup milk
• 1 large onion, chopped
• Salt & pepper to taste

Place potatoes in a saucepan with enough water to cover.  Bring to a boil, and cook for 15 to 20 minutes, until tender.Meanwhile, if using bacon, cook bacon over medium high heat in a large deep skillet until evenly brown. Drain, reserving drippings. Crumble bacon and set aside. In the reserved bacon drippings (or 4 Tbsp butter), saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the veggies cook faster while staying soft.Drain the cooked potatoes, mash with milk and 4 Tbsp. butter. Season with salt and pepper.  Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl and top with a large pad of butter.