Place potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil over medium-high heat. Cook for 15 to 20 minutes or until tender. Drain well making sure to remove excess water. Add 4 tablespoons butter and cream. Cover the pot and let the butter melt.
Meanwhile melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion and cook until tender. Add cabbage and cook until tender and lightly browned on the edges: approximately 7-8 minutes.
Mash potatoes with a potato masher and gently stir in the cabbage mixture and half of the chopped bacon. Season with salt and pepper to taste. Top with remaining chopped bacon. Transfer to a serving bowl. Cut the remaining tablespoon of butter into pats. Make a small well in top and add the remaining butter.
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