Mashed Potatoes with Greek Feta and Yogurt
Everyone loves a great mashed potato recipe, the ultimate comfort food. This one, with Greek feta, yogurt and olive oil added to the potatoes, is a wonderful variation. It goes well with all sorts of comfort foods, especially tomato based stews.
Ingredients
4 medium boiling potatoes skins left on, washed well
1 garlic clove minced
1/4 cup/60 ml plus 2 Tbsp./90 ml extra-virgin Greek olive oil
1/4 cup/60 ml Greek yogurt
3 tbsp milk
8 oz/225 g Greek feta cheese crumbled
2 Tbsp. finely chopped fresh parsley
Salt and pepper
Instructions
Put the potatoes in a pot of cold salted water to cover. Bring the water to a boil and cook the potatoes until the skins burst and the potatoes are fork-tender. Drain, remove from the pot, cool slightly, and peel.
Put the potatoes in a medium nonreactive bowl and mash with a potato masher, gradually adding the garlic, olive oil, yogurt, milk, and feta and continue mashing until smooth and well blended. Add the parsley and season with salt and pepper. Serve hot.
5 Comments
❤ good side dish with roast lamb
Une fois pour toutes la purée se fait avec du lait et du beurre noix de muscade sel et poivre à la fourchette
“Olive oil, not butter” haha ok hard pass
Making "mashed" potatoes with a blender is a felony in most countries, in France you can end up on the Guillotine.
I make similar but instead of boiling the potatoes I bake them. Easier to peel the skins.