Place the potatoes into a large saucepan of salted water. Boil the potatoes for 20 - 25 minutes until tender when pierced with a knife.

Meanwhile, add a third of the butter to a frying pan and cook the bacon and cabbage until the cabbage is tender approx. 5 -6 minutes.

When potatoes are tender drain in a colander and let them sit for a moment to dry out while you heat the milk either in the microwave or in a small saucepan.

Mash the potatoes, my preferred method is using an electric hand mixer on the lowest setting, it's very quick. Pour the milk in and beat with a wooden spoon or spatula. Add the buttery bacon and cabbage and another third of the butter again beat to incorporate. Add a little white pepper and salt if needed.

Spoon the colcannon into a serving bowl using your spoon or spatula form peaks and hollows then break little knobs of the remaining third of butter over the dish to melt.