Bring the potatoes to the boil, then simmer for 15-20 minutes or until completely tender.
In the meantime, beat the butter until smooth and pliable. Remove the beater and add the whip attachment and whip for a further 5-10 minutes until enough lightness. Add a spoon of Irish yogurt and whip to let the yogurt combine. Stir in some parsley and Keep aside.
Once the potatoes are tender, remove from the heat and drain in a colander.
Pass the potato through a potato ricer or using a potato masher until a smooth mash is achieved. Keep warm into the saucepan.
Then, warm a sauté pan, over medium heat, add half of the butter and add the cabbage, add the white wine. Season well.
Sauté for 2-3 minutes until softened. remove from the heat.
Add to the mash potato and spoon enough Irish Yogurt Clonakilty stir the mixture to create a smooth mash colcannon. The yogurt will bring velvet texture with a touch of acidity to make this colcannon extra light.
Serve with some whipped butter spooned over the piping hot colcannon.
