Peel and cut the potatoes into equal pieces. Cut the Savoy cabbage into quarters, remove the core, and cut the cabbage into strips. Bring the cabbage, potatoes, bay leaf, and a pinch of salt to a boil in a shallow layer of water. Cook with the lid on the pan for about 20 minutes until tender.

Toast the almonds in a dry frying pan until golden brown. Set aside for now. Fry the bacon cubes in a drop of oil until brown and crispy. Pour the balsamic vinegar into a small saucepan and reduce it until it is slightly thicker and syrupier. Stir the mustard into the balsamic vinegar and turn off the heat.

Drain the potatoes and cabbage and mash them finely with a potato masher. Stir in the paprika, butter, onion, and cheese, and season to taste with a little salt and freshly ground pepper. Let stand for about 5 minutes with the lid on the pan so that the cheese can melt slightly.

Divide the mashed potatoes among four bowls and sprinkle each plate with some bacon bits and almonds. Drizzle some balsamic mustard over the mashed potatoes and enjoy your meal!