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Cut your bacon into small pieces and cook in a frying pan till crisp. Remove bacon with slotted spoon onto paper towels and set aside. (keep bacon fat in the pan)
Slice cabbage thin (or shred)
Slice leeks into rounds (discarding root area). Only slice white and the first inch or so of the green. Place slices into a bowl of water and rinse until all dirt comes away. Drain and rough chop leek rings in half or thirds
Slice or snip scallions
Steam or boil your potatoes until fork tender as you would typically do for mashed potatoes. (I prefer salting the water)
While potatoes are steaming or boiling, sauté the cabbage and leeks in the bacon fat and season with salt and pepper. Sauté for 5-6 minutes or until limp (not caramelized). Add in a nob of butter if necessary
In a small pot, bring your butter, cream and milk to just a simmer. Remove from heat
Drain and mash potatoes (peel first if steaming). Season with salt and while (or black) pepper. Do not be shy with the pepper
Add in vegetables, mixing to combine. Slowly add in cream mixture until potatoes are the way you enjoy
Add in bacon pieces, taste and adjust seasoning. Serve and enjoy! You can serve with a well in the middle of the Colcannon with a few butter nobs placed in it