Directions

• 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 colour lightens. Add a spoon of yogurt and whip to let it combine. Stir in some parsley and set 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
• 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 of the yogurt and butter mixture to create a smooth mash colcannon. The yogurt will bring velvety texture with a touch of acidity to make this colcannon extra light.
• Serve with some whipped butter spooned over the piping hot colcannon