In a large pot, bring 8 cups of water, cabbage and pork hocks to a boil. Then, reduce to a low simmer. Cook until cabbage is very tender and pork hocks fully cooked, about 20 minutes.
Mashed Potatoes
In a separate large pot, bring 8 cups of water to a boil. Add potatoes and cook until fork-tender. When done, drain potatoes in a colander and return to pot. Lightly mash potatoes with potato masher or potato ricer. Do not whip with a mixer! You'll want some small chunks of potato remaining. Heat milk to a low simmer, and slowly stir into potatoes using a fork and a light touch. Add heavy cream and 1 stick of butter, using a fork and a light touch. Do not over stir potatoes. Gently fold in boiled cabbage and the meat from the cooked pork hocks. Spoon mixture into a large serving bowl. Using a large spoon, create a deep well in the center, and place remaining 1/2 stick of butter, cubed, into center of well and allow to melt. Serve immediately.
Notes
You'll want to work gently but quickly with the potatoes so that they're not over-worked or whipped, but stay piping hot for serving!