The tastiest Colcannon Mash

Irish Yogurt Clonakilty Colcannon Mash

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Course Main Course, Side Dish
Cuisine Irish
Servings 4


  • 4 large potatoes peeled
  • 150 g cabbage shredded
  • 20 g Butter or oil
  • 2-3 tbsp white wine or vegetable stock
  • 60 ml Irish yogurt Clonakilty Greek style 0%
  • Salt & Pepper

Whipped butter

  • 150 g butter
  • 1 tbsp flat leave parsley chopped
  • 1 tbsp Irish Yogurt Clonakilty Greek style 0%


  • 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.
Keyword irish, irish yogurt Clonakilty, Kevin Dundon

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