I made this traditional Irish dish on St. Patrick’s Day. Instead of cabbage and leeks, I used kale and chives. Also, I substituted low fat Greek yogurt and fat free milk for the normally used whole milk.

Three Pounds Of Yukon Gold Potatoes (Peeled And Cut Into About Two Inch Pieces)
A Pound Of Steamed Kale (Stems Removed And Cut Into About One Inch Pieces)
A Cup Of Low Fat Greek Yogurt
A Cup Of Fat Free Milk
Two Tablespoons Of Unsalted Butter
Four Slices Of Cooked Bacon Cut Into About ½ Inch Pieces
¼ Cup Of Finely Chopped Chives
Ground Black Pepper, To Taste
A Tablespoon And A Teaspoon Of Sea Salt, Divided
Three Roasted Garlic Cloves

Place the potatoes and a tablespoon of sea salt in a large pot. Add enough cold water to just cover the potatoes. Bring the pot to a boil. Cook the potatoes until they are fork tender (meaning a fork can easily pass through a potato). Drain the cooked potatoes well in a colander.

Put the same pot that the potatoes were cooked in back on the stove on medium heat. Add the drained, cooked potatoes to the pot. Let the potatoes cook for two minutes. Add the yogurt, the milk, the roasted garlic, and the butter. Mash until fairly smooth. Add the kale, the chives, and the bacon. Mix well so that all of the ingredients are incorporated. Taste and add black pepper and more sea salt, as needed.

You can serve these potatoes right away or put them in a covered pan and place in the oven set at 170 degrees to serve later.