Place potatoes in a 6-qt. saucepan and cover with cold water, about 1’’ above potatoes. Add 1 tsp of salt. Bring to a boil; simmer, and cook for 20 minutes, or until tender.

When potatoes are tender but still intact, drain and return to pot. Mash until almost smooth, then add 5 Tbsp butter and mix until creamy. Add in the milk; continue to mix; taste for salt.

While the potatoes are cooking, saute the bacon and leeks in a large saute pan with 1 tablespoon of butter. Add the garlic and cook additional minute. Add the cabbage and ⅛ cup water and saute until the cabbage is tender and a bit caramelized. The cabbage will be bright green and tender.

Transfer cabbage to the mashed potatoes and add the chives; stir to incorporate. Taste and adjust seasoning with salt and pepper.

Transfer to a bowl and serve hot with additional butter on top!