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  /  Food   /  Colcannon Mash

Colcannon Mash

Colcannon Mash

Recipe by Chef Kevin Dundon


  • 4 large potatoes, peeled

  • 150g cabbage, shredded

  • 20g Butter or oil

  • 2-3 tbsp white wine or vegetable stock

  • 60ml Irish Yogurts Clonakilty Low Fat Greek Style Natural Live Yogurt

  • Salt & Pepper

  • Whipped Butter
  • 150g butter

  • 1 tbsp flat leave parsley, chopped

  • 1 tbsp Irish Yogurts Clonakilty Low Fat Greek Style Natural Live Yogurt


  • 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