Peel the potatoes and chop them into evenly sized chunks to ensure even cooking. Place the potatoes in a large pot, cover with water, and add 1 teaspoon of salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 15–20 minutes. Once done, drain the potatoes well.

While the potatoes are boiling, chop the green cabbage if not already done. Place it in a separate pot with just enough water to cover the bottom (about 1/2 cup, or just enough to steam), and cook over medium heat until the cabbage is soft, about 8–10 minutes. Drain any excess liquid.

In a skillet over medium heat, cook the bacon slices until crispy and golden, turning as needed. Remove the bacon from the skillet, drain on a paper towel, and crumble into small pieces once cool enough to handle. I like to save a little of the bacon fat to drizzle over the final dish for extra flavor.

Return the drained potatoes (from Step 1) to the pot. Add the unsalted butter and warm milk, then mash until the mixture is smooth and creamy. For the best texture, mash while the potatoes are still hot. Season with 1/2 teaspoon salt.

Gently fold the cooked cabbage (from Step 2) and crumbled bacon (from Step 3) into the mashed potatoes (from Step 4) until evenly distributed. Take care not to overmix, so the potatoes stay fluffy.

Taste the colcannon and season with the remaining salt and ground black pepper to your liking. Serve warm. For a richer finish, I sometimes add a pat of butter on top right before serving.