Place washed potatoes with skins on in steamer. If in a hurry, peel and cut the potatoes. Cook them in boiling water until they are tender inside.

Remove core from cabbage, cut into 6 slices and shred each slice finely.

In a large frying pan on medium high heat, melt one third of the butter, add the cabbage, 1 tsp fine salt, grated garlic, mix well and cover until it starts to sweat. Turn heat down. Keep an eye on it that it doesn’t brown. Once soft remove lid to let steam escape. Keep stirring until most of the moisture has evaporated.

Cut the bacon into fine lardons (strips) and place in a dry frying pan over high heat. Cook until crispy or to your liking. Set aside.

Chop the spring onions finely. Keep some of the green parts for garnish.

To a saucepan, add the milk, another third of the butter, salt and pepper and the chopped spring onion. Bring to a gentle simmer for three minutes.

Drain or remove your potatoes from steamer, peel and mash using your favourite masher or ricer into a mixing bowl.

Pour in the milk mixture over potatoes, add all the cooked cabbage, and the bacon (keeping some aside for garnish). Mix well, taste for seasoning and adjust if required.

Sprinkle crispy bacon and spring onion on top. Using a tablespoon, form a slight indentation in the centre and place the remaining butter. Serve immediately and enjoy this Irish very tasty dish.