My husband said that this was by far the best mashed potatoes he has ever eaten! I used finely chopped leeks sauteed with the cabbage (also finely chopped) instead of the onion. The leek and cabbage mixture was a little dry while sauteing in the small amount of bacon fat, so instead of adding more fat, I added a little whole milk to moisten while simmering. This worked very well to soften the vegetables. The addition of pepper at the end made a big difference to the taste. Salt was not necessary due to the bacon (I added more bacon than recommended)I fried the bacon until just before it started to crisp up, so it was still soft so that it blended with the other textures when stirred through.
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