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Place peeled and cubed potatoes into a large pot full of cold water. Bring to a boil and cook until the potatoes are fork tender, about 15-20 minutes, then drain.
While the potatoes are cooking, fry bacon to your desired crispness. Remove to a paper towel lined plate, and remove all but about 1 tablespoon of bacon grease from the pan. Crumble the bacon once cooled.
Add 1 tablespoon of butter to the bacon grease in the pan. Once it has melted, add chopped cabbage, along with a little salt. Cook, stirring frequently, until cabbage has started to soften, while still retaining a little crunch.
Mash the potatoes with a hand masher, and add in milk, 2 tablespoons of butter, salt, and pepper. Note that the mashed potatoes will not be as creamy, nor need they be as smooth, as American mashed potatoes.
Fold the cabbage and crumbled bacon into the potatoes. Serve with additional melted butter.