Add potatoes to a large pot or Dutch oven and cover with cool water by about 1-inch Add 2 teaspoons salt, cover, and turn heat to HIGH. Watch closely and when water reaches a boil, reduce heat to MEDIUM and cook at a low boil for 15 to 20 minutes, or until potatoes are tender when pierced with a sharp knife, but not falling apart. Remove from heat and drain well. Transfer potatoes to a bowl and set aside.

Add 2 tablespoons butter to dry pot, place over MEDIUM heat and when melted add garlic. Sauté until fragrant and add chopped cabbage. Cook, stirring, for about 5 minutes, or until softened. Season with ½ teaspoon salt and ½ teaspoon pepper. Remove from heat.

Add cooked potatoes back to the pot with the cabbage. Add about half of the milk, onion powder, remaining ½ teaspoon salt and remaining 4 tablespoons butter. Use a potato masher to smash the potatoes to a slightly chunky consistency (they should not be completely smooth), adding additional milk as needed.

Taste and season with additional salt and pepper, as desired. Crumble the cooked bacon and sprinkle over the potatoes. Garnish with green onion.