Peel potatoes and cut into about 8 chunks for each potato.
Place potatoes in a large pot of cool water, enough to cover. Add 1 teaspoon of salt. Cover the pan and cook on high until the potatoes come to a boil.
Turn the heat down to about medium, the potatoes should be simmering nicely. Crack the lid on top and set a timer for 12 minutes.
Meanwhile chop the strips of bacon into ½” chunks. In a large heavy bottom pan, fry on medium-high until the bacon just starts to crisp. Use a slotted spoon to put the bacon on a few layers of paper towels to drain.
Remove all but 1 Tablespoon of the bacon grease. Add the sliced cabbage and the diced sweet onion to the 1 Tablespoon of bacon grease. Add the ½ teaspoon salt. Cook over medium heat until the cabbage and onion are tender with only a tiny bit of crunch.
Put cream, butter, black pepper and chicken bouillon into a small microwave safe bowl and heat for 1 minute. Stir. Butter should be mostly melted.
When potatoes are easy to pierce with a fork drain them well.
Put drained potatoes back in the pot and add the cream mixture. Whip with an electric mixer or mash with a potato masher until they are just creamy and few chunks remain.
Fold in the cabbage / onion mixture and bacon. (You can save some of the bacon to sprinkle on top if you like)
Serve hot with corned beef or your favorite main meat dish.