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6 servings


0 hours 10 mins


0 hours 40 mins


1 hours 0 mins

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1 ½ Lbs. red potatoes, chopped into one inch piece

2 garlic cloves peeled and smashed

½ cup of skim milk

2 Tbsp. Kerrygold unsalted butter (any butter will work but I love Kerrygold in the dish)

¼ cup fat free Fage Greek yogurt

½ cup shredded Kerrygold cheddar cheese

2 Tbsp. chopped parsley

1 Tsp. chopped fresh thyme

Salt & Pepper to taste

Cooking Spray


1. Boil a large pot of salted water. Add the potatoes and garlic and cook until tender, about 20 minutes. Meanwhile, heat the oven to 400 degrees. Coat a baking dish with cooking spray.

2. Drain the potatoes and smashed garlic cloves well. Add them back into the same pot you cooked them in. Add the milk, butter and yogurt, salt and pepper to taste and then smash the mixture leaving chunks of potatoes (By now the garlic should be very, very soft and have been well incorporated into the potato mixture.)

3. Stir in half the cheese and one tablespoon of parsley and the thyme.

4. Transfer the mixture to the baking dish and top with the remaining cheddar cheese. Bake until the cheese is melted and lightly browned on top – about 20 minutes. Let stand about 10 minutes before serving and top with the remaining tablespoon of parsley.

NOTE:  You don’t have to use the Kerrygold products but to keep it authentic and to really “up the Irish”, I do. The products are high quality and taste great.

I will make this dish ahead of time and let it sit on the counter while my corned beef is cooking and then pop it in the oven 20 minutes before dinner. If I make this the night before, I keep it refrigerated overnight and then let it sit at room temperature about an hour before putting it in the oven.


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