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Green Colcannon


5 russet potatoes

1 cup steamed and finely chopped greens

1/2 cup nonfat Greek yogurt

1 T. butter

1 1/2 tsp. salt

Boil the potatoes until tender; then peel and place in a large bowl. (Note: We like to leave at least part of the peels on to add a little flavor and texture.) Add the greens, yogurt, butter, and salt. Mash with a potato masher until thoroughly combined. Add more salt and pepper to taste. Serve hot. Serves four.