Feta Mashed Potatoes
These feta mashed potatoes should be on your Thanksgiving menu (and beyond)!
They are the EASIEST to make and you only need a handful of ingredients!
Yes, they are perfect for the holidays, but they are also perfect for ANY DAY!
- Thanksgiving
- Christmas
- New Years
- St. Patricks Day
- Easter
- Birthday Parties
- BBQ’s
- Sunday dinner
- ……or that random Wednesday night!
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Feta Mashed Potatoes Recipe
Equipment needed:
– A large casserole dish (4 quarts)
– A potato masher
Ingredients:
– 6 Tbsp of unsalted butter, cut into cubes, plus more to grease the dish
– 4 pounds of yukon potatoes, peeled, quartered (try to make them all the same size so they cook evenly)
– 2 cups of whole milk (or half and half)
– Salt & pepper to taste
– 16 oz block of feta cheese
– 3/4 cup of greek yogurt or sour cream
– Chopped chives to garnish
Instructions:
1. Preheat the oven to 400 degrees F. Grease the casserole dish with butter.
2. Put the potatoes in the prepared casserole dish, add your milk (or half and half) and stir to combine. Spread the potatoes in an even layer and place the block of feta in the center. Season with salt and pepper and place pads of butter over the potatoes. Cover the casserole with foil and bake until the milk is simmering, the cheese is bubbling and the potatoes are cooked through and very tender when pierced with a fork, about 1 hour and 20 minutes.
3. Remove and reserve the foil. Use a potato masher to mash the ingredients in the casserole dish until well combined, smooth and fluffy. Fold in the Greek yogurt / sour cream and then taste. If preferred, add additional salt and pepper to your liking. Cover the mashed potatoes with the reserved foil and return to the oven until warmed through, about 10 minutes. Top with the chopped chives and a few grinds of pepper.
Notes:
*This dish can be made the day before then reheated at 400 F for about 30 minutes or until entirely warmed through.
