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Peel and cut the potatoes into chunks.
Boil the potatoes in salted water until tender.
Drain the potatoes and return them to the pot.
Add the butter, milk, and cream to the potatoes.
Mash the potatoes until smooth and creamy.
In a separate pan, cook the bacon until crispy.
Remove the bacon from the pan and crumble it.
In the same pan, sauté the cabbage and garlic until softened.
Add the cabbage and garlic mixture to the mashed potatoes.
Stir in the chives and crumbled bacon.
Season with salt and pepper to taste.
Serve the colcannon hot.