2 lbs. all-purpose potatoes, pared and quartered
6 slices bacon, diced
3 C. coarsely chopped green cabbage
1 large leek, chopped
1/2 C. hot milk
2 T. green pepper sauce
1 1/2 t. salt

Place potatoes in 3-quart saucepan with water to cover. Bring to boil over medium-high heat. Reduce heat; simmer until tender, 20 to 25 minutes. Drain.

While potatoes are cooking, cook bacon in 12-inch skillet over medium heat until crisp, stirring occasionally. With slotted spoon, remove bacon to plate. Cook cabbage and leek in drippings remaining in skillet over medium heat until tender, stirring occasionally, about 10 minutes.

Mash potatoes until smooth. Gradually add hot milk; beat until fluffy. Stir in green pepper sauce and salt. Add cabbage, leek and bacon; mix in well.