Lisa’s Colcannon with Brussels Sprouts - Key Lime Coconut

Ingredients

• 3 cups potatoes (diced to 1/2-inch in size)
• 1 1/2 cups fresh Brussels sprouts (sliced crosswise, about 1/8-inch thick, separated into shreds)
• 4 green onions (sliced, 2 are for garnish)
• 1/4 cup plant based butter (I used Earth Balance)
• 1/2 cup plant-based milk (I used oat milk, but any plant based milk will work)
• 1/3 cup plain plant based yogurt (I used So Delicious Coconut Milk Yogurt Alternative)
• salt and pepper (to taste)