Prep potatoes, add to dutch oven and cover with cool water. Put on medium heat and bring to a boil.
Cook the diced bacon on medium low at the same time as the potatoes. Cook until crisp, and pull to the side when cooked.
Prep cabbage and add to potatoes after 15 minutes at the boil. Continue to cook until the potatoes are fork tender.
Drain the potatoes and cabbage and return to the pot on low heat until the extra water has dried.
Add bacon along with the fat from the pan, butter, salt and pepper and mash with a potato masher until well combined but potatoes should not be completely smooth.
Grab a spoon, you’re done!