Feta and Herb Mashed PotatoesPosted by Katie on Dec 18, 2012 in herbs/vegetables, Katie Original, Potato, side dish | 6 comments
Here is another dish that I’ve been making all year and yet to share on Katie’s Cucina. I created this recipe back in May when I was on my feta kick. Remember guys, I just started eating and cooking with feta this year! I know… I can feel the daggers coming through the computer screen–don’t kill me or my taste-buds please.
These mashed potatoes are fresh and full of flavor and surprisingly they don’t need any stinking gravy. You see… I have a slight problem with drowning my food with gravy. I guess we could call it a gravy addiction. I feel the need to smother my potatoes with the salty liquid, but for once… not these spuds! Anytime I make these potatoes for family and friends they all instantly fall in love with the potatoes! Why not switch up your usual holiday mashed potatoes and make these fresh and vibrant potatoes instead?
*I recommend using Yukon potatoes and not red potatoes (as pictured above). Since taking this photo I’ve tested the recipe a few more times and found that the Yukon potatoes yield a better and smoother texture for this mashed potato dish.
Katie Original Recipe
These creamy and fresh potatoes will add new depth to any meal. Some would think that sour cream was added in the potatoes thanks to the tanginess of the feta cheese.
- 6 medium white potatoes, peeled
- 1 tbsp salt
- 1/4 cup each fresh parsley, dill, and sliced green onions
- 1/2 cup feta cheese
- 1/4 cup salted butter
- 1/4 tsp black pepper
- *3 tbsp milk if needed
- Peel, chop, and rinse potatoes. Fill water to just above the potatoes and add 1 tbsp salt. Bring to a boil and cook for about 20 minutes or until the potatoes are soft enough to fall apart when a knife is inserted in them.
- Drain potatoes, and add 1/4 cup butter to the pot the potatoes were boiling in. Add the potatoes back to the pot then add fresh parsley, dill, and green onions followed by feta cheese. Place a lid on top of the potatoes and let them sit for 5 minutes.
- Add black pepper to the potatoes and mash using a hand-mixer. Add milk if needed (one tablespoon at a time or until moist). Top with more fresh herbs and butter and serve immediately.
*Always chop your potatoes evenly so that they cook evenly. *I've tested these potatoes multiple times and have found that yukon potatoes work best and 95% of the time I did not need to add any liquid to my potatoes.
Katie Original Recipe