Sour Cream and Chive Mashed Potatoes

Looking to spice up the traditional mashed potatoes? Why not make my recipe for Sour Cream and Chive Mashed Potatoes? They are perfect for any day of the week, a special occasion, or even a holiday. The other day, I need to make a new slow cooker ham recipe and while that ham was slow cooking away in the slow cooker I started to think about the side dishes I wanted to serve with it. That’s when the idea of Sour Cream and Chive Mashed Potatoes came to mind. I had a 5lb bag that was close to being on its way out, so I decided to make the entire bag. I know what your thinking… you made 5 pounds of potatoes for just two people?

Well, yes, but I have a great reason. I froze the leftovers! Yes, you can freeze mashed potatoes. Who knew?

I’m kind of on a food freezing kick since the baby will be here any day now (15 days and counting–gah)! I don’t think I can fit a single item in my freezer at this point, so I guess this baby better come soon, so we can start eating every thing I’ve been making/freezing.

Sour Cream and Chive Mashed Potatoes

I was also a nice friend/neighbor and invited our neighbor over for dinner to help with the 5lbs of mashed potatoes. We hadn’t had dinner together in a while and I knew I had plenty of food. Plus who doesn’t love a ham dinner on a Tuesday night? That’s the beauty of the slow cooker, my friends. You can have a swanky holiday like meal during the week day. And mashed potatoes don’t take long at all to make. I had contemplated baking these mashed potatoes after I was done mashing them, but didn’t feel the need to add more time to the cooking process. I was hungry and wanted to photograph them and then do a face plant right into the bowl. If you love a good sour cream and chive baked potato you’ll love these mashed potatoes. They complemented our sweet ham perfectly. Stay tuned next month for the ham recipe.

Sour Cream and Chive Mashed Potatoes

Katie Original Recipe

Sour Cream and Chive Mashed Potatoes

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 8

Sour Cream and Chive Mashed Potatoes

Ingredients

  • 5lbs Golden Russet Potatoes, peeled and cubed
  • 1 tbsp salt
  • 1 stick salted butter
  • 8 oz. sour cream
  • 2 tbsp chives, minced
  • 1 tbsp minced garlic in water,
  • 1/8 tsp black pepper
  • salt to taste

Directions

  1. In a large stock pot, add salt to water and boil peeled cubed potatoes for 20-25 minutes until they are fork tender. Drain the potatoes.
  2. While potatoes are draining melt the butter in the stock pot. Once the butter is half way melted, add the potatoes back to the stock pot followed by sour cream, chives, minced garlic, and black pepper. Using a hand mixer, mix potatoes until smooth and creamy. Taste and decide if you want to add any additional salt and/or pepper. Top with additional chives and butter if desired and serve immediately.

Notes

Have leftovers? Freeze the mashed potatoes in a freezer zip lock. They will store for up to 3 months in the freezer. Perfect for a quick weeknight meal side dish!

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Sweet Potato Irish Fries from KatiesCucina.com #recipe #Irish #fries #StPatricksDay

I’m back with another fry recipe. I would like to say that I feel like this one is a little healthier with fresh sweet potatoes not a frozen pre-packaged fry.  Clearly, I think the world can tell what I’m craving. At 36/37 weeks pregnant I’m still all about fries. Over the weekend, I went to the annual Southeast Produce Conference. This has been my goal my whole pregnancy. I just needed to make it past my husbands Birthday (which was last Thursday) and make it to SEPC. After that the baby was free to come (well I really want him to bake a few more weeks, but you get my point). While at SEPC I got to see all sorts of new product out in the market. While visiting the Mann Foods booth I saw crinkle cut sweet potatoes.

Say WHAT!??!? I had to get my hands on them, so a few seconds later they were in my cart and hours later in my fridge. The next day, I was hungry and craving fries like I do often and decided to make an “Irish” like recipe with my crinkle-cut sweet potato fries. Earlier that morning while at the grocery store I stopped by the deli to pick up a few slices of corned beef.

Sweet Potato Irish Fries

I received a few blocks of Cabot Cheese last week in the mail and decided to shred up a block of the Seriously Sharp Cheddar and use some of it for my sweet potato Irish fries recipe. I seriously love using my Magimix to shred cheese. It’s done in no time. What’s one more thing to clean? Especially if it means I’ll have a block of cheese shredded in like 10 seconds. I kid you not.

Sweet Potato Irish Fries #recipe #Irish

So as my husband was busy in the garage working on building the dresser (yes, he is building the baby’s dresser from scratch and it looks amazing–oh and I may have helped a little, too), I figured we needed a “snack”. This past Sunday was all about snacking and not so much about one big lunch per say. I baked up these beauties and had our snack ready in no time. We sat outside since the weather was gorgeous here in Florida (sorry for all those who are knee-deep in snow) and chowed down on these Sweet Potato Irish Fries.

I want to preface and say that I have no clue if people in Ireland snack on sweet potatoes. I’ve never traveled, although its on my list of places to visit. I just know that I loved the crinkle-cut sweet potatoes and I loved loading them up with cheddar cheese, corned beef, and green onions. The sweet and salty played so well together, and I can’t wait to go back to the store and stock up on these pre-cut “fries”!

Katie Original Recipe

Sweet Potato Irish Fries

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 2

Sweet Potato Irish Fries

Ingredients

Directions

  1. Preheat oven to 450 degrees Farenheit. Coat crinkle-cut sweet potatoes with olive oil, salt and pepper. Spread on a baking sheet and bake for 15-20 minutes (turning halfway) or until soft to touch.
  2. Remove the fries from the oven, place in a skillet or gather onto the same baking sheet. Sprinkle cheddar cheese on top followed by diced corned beef and green onions.
  3. Place the baking sheet/skillet back in the oven and broil for 3-5 minutes until cheese has melted and corned beef begins to crisp.
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Disclaimer: I received the sweet potatoes and cheese for free. In no way was I compensated or required to write about it–I just loved the products and want to share my opinions and experience with it. As always all opinions are my own. 


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Use up your leftover mashed potatoes and make this decadent and creamy mashed potato soup!

So the leftovers are dwindling? You have random bits and pieces of your holiday dinner scattered throughout your refrigerator? Did you make one, too many potatoes this year? All you need is 3 cups of leftover mashed potatoes to make the most decadent mashed potato soup I’ve ever tasted. I mean this soup is rich, creamy, and full of flavor with only a few ingredients!

My goal after the holidays is to use up and re-purpose all my leftovers. I love to transform them into brand new meals so that everyone isn’t tired of eating a ham dinner for the 15th time in just 3 days. I made over 10 lbs of potatoes for Thanksgiving for just 8 people. That meant that everyone had to eat over a pound of mashed potatoes and we would still have leftovers. The day after any holiday (when I have leftover mashed potatoes) I always make my easy potato pancakes. But then after that if I have any leftover I’m always confused as to what else to make. I did try my friend Joanne’s recipe for Crispy Mashed Potato Mounds which were out of this world delicious. But even after that I still had about 3 cups of leftover mashed potatoes. That is when the thoughts of baked potato soup crossed my mind. Well I should say, Mashed Potato Soup. All I needed were some green onions and bacon to top off the soup and I think I would have been in heaven! With or without the bacon this recipe for Mashed Potato Soup was out of this world delicious! Go ahead, give it a try and use up the last of your leftover mashed potatoes!

Katie Original Recipe

Mashed Potato Soup

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4

Mashed Potato Soup

Ingredients

  • 2 tbsp butter
  • 1/2 small onion, diced
  • 1 tbsp all-purpose flour
  • 2-1/2 cups whole milk
  • 3 cups leftover mashed potatoes
  • salt and pepper to taste
  • dried parsley and shredded cheddar cheese for garnish

Directions

  1. In a soup pot melt butter on medium heat, then add in onion. Cook until golden brown (almost caramelized for 10 minutes).
  2. Once the onions are golden in color add the all-purpose flour and mix well until the onions have been coated with the flour mixture. Add the whole milk and stir for one minute.
  3. Then add in the mashed potatoes. Mixing until all the potatoes have broken up. Cook on medium-low heat for 10-15 minutes or until potatoes are smooth. Taste the soup and add salt and black pepper if desired.
  4. Ladle into bowls and top with dried parsley, shredded cheddar cheese, and cracked black pepper. Enjoy!
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Make these Twice Baked Candied Sweet Potatoes in just 15 minutes!

My recent obsession has been sweet potatoes. Candied sweet potatoes to be exact. Dessert and a side dish all in one. I’ve made this recipe for Twice Baked Candied Sweet Potatoes over a handful of times in the past 2 weeks. It all stemmed from wanting candied sweet potato casserole. That’s when I got the genius idea to make a twice baked candied sweet potato. When I’m hungry–I’m starving and I want food ASAP. So I’ve been doing everything in my power to get food on the table and in my belly as quickly as possibly. I can whip up two of these twice baked candied sweet potatoes in just 15 minutes. They aren’t the prettiest of food to look at, but they are darn tasty. And that is all that really matters, right?

Twice Baked Candied Sweet PotatoGranted, I cheat a little. I use the microwave for a little help. You don’t have to do that if you don’t want too. You can bake them in the oven the traditional way.  Or you can get these bad boys on the table as quick as possibly like I’m teaching you today. My mom thinks I’m crazy for making a candied version, and keeps reminding me I have a glucose test to take in the next few weeks. Mom, it’s ok. It’s not like I’m eating 10 of these in one sitting (just maybe 2). 

I was tempted to make these for Thanksgiving but went the traditional route with a casserole instead (I’ll share that recipe later this month). These make for a great snack (in my case) or a quick and easy side dish for twice baked candied sweet potatoes. Oh and if you’re wondering if I ate both of these after the photo shoot… no. I ate one and wrapped the other one up and ate it a day later! Not as good a day later, but when you’re instantly hungry, what else is a girl supposed to do?

Katie Original Recipe

Twice Baked Candied Sweet Potato

Prep Time: 6 minutes

Cook Time: 9 minutes

Total Time: 15 minutes

Yield: 2

Twice Baked Candied Sweet Potato

Ingredients

  • 2 Sweet Potatoes
  • 1 tbsp brown Sugar
  • 1/8 tsp Cinnamon
  • Dash of Nutmeg
  • 1 tbsp melted butter
  • Mini Marshmallows

Directions

  1. Wash sweet potatoes really well. Poke with a fork, wrap in a damp paper towel and microwave for 5-7 minutes until cooked through and soft (time may vary depending on the microwave).
  2. While sweet potatoes are cooking, in a small bowl mix together the brown sugar, cinnamon, and dash of nutmeg. Set to the side.
  3. Preheat broiler in the oven.
  4. Once the sweet potatoes are done cooking, melt 1 tablespoon of butter in the microwave.
  5. Carefully open up the sweet potatoes (I like to use a fork and poke holes and gently open the potato). Divide the cinnamon sugar mixture between the two potatoes and mix well inside the sweet potato. Add a handful of mini marshmallows to each potato and then drizzle with melted butter.
  6. Broil for 1-2 minutes until the marshmallows are toasted.
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Looking to spice up traditional mashed potatoes? Combine butternut squash and mashed potatoes with brown sugar and ginger to give your family and friends a tasty side dish.
Ginger Butternut Squash Mashed Potatoes from KatiesCucina.com

I’m back from my babymoon–energized and relaxed and ready to share a few tasty fall-like recipes. Last month, I shared my apple butter pork chops. Pictured in some of those photos was this recipe for Ginger Butternut Squash Mashed Potatoes. I wasn’t sure if my husband would go for these doctored up mashed potatoes. He is not a big fan of ginger, so I decided to reduce the amount of ginger that was initially called in the recipe. I also added more brown sugar, because just like butter–everything is better with a little more brown sugar!

Ginger Butternut Squash Mashed Potatoes from KatiesCucina.com

I did not give Jon a full serving of the Ginger Butternut Squash Mashed Potatoes only in fear that he would take one bite and then eat around the sweet and savory untraditional potato! I was pleasantly surprised–he ate them quicker than I was able to cut up my pork chop! And then asked for more. He loved them! Shocker to me since I knew the ingredients in the potatoes. In fact, he has asked for me to make these a few times now.

Ginger Butternut Squash Mashed Potatoes from KatiesCucina.comSo whether you want to spice up this holiday and go the non-traditional mashed potato route, or you want to spice up your leftover mashed potatoes (which is what I plan to do on the Friday after Thanksgiving), these Ginger Butternut Squash Mashed Potatoes are sure to be a hit in your house just as much as they were in mine!

Adapted from Publix Aprons

Ginger Butternut Squash Mashed Potatoes

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4

Ginger Butternut Squash Mashed Potatoes

Ingredients

  • 1 (12-oz) box frozen cooked butternut squash
  • 8 oz cup leftover or prepared mashed potatoes
  • 2 tbsp brown sugar
  • 1 tbsp unsalted butter
  • 2 tsp ginger spice paste
  • 1/4 tsp kosher salt
  • 1/4 tsp pepper
  • 1/4 cup green onions, chopped

Directions

  1. Microwave squash following package instructions. Transfer squash to medium bowl. Reheat leftover microwave mashed potatoes.
  2. Stir the mashed potatoes into the butternut squash along with the brown sugar, butter, ginger paste, salt, and pepper.
  3. Slice the onions. Fold mashed potatoes and all but 1 tablespoon of green onions into squash mixture. Serve and garnish with additional green onions.
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Loaded Baked Potatoes in the Slow Cooker from KatiesCucina.com

Get ready for a life changing recipe. Yes, I said it… some might wonder why “baking” potatoes in the slow cooker would be life changing, but it is. If you are a potato lover you will rejoice by learning how easy it is to bake potatoes. No need to turn on the oven and let it heat up your home for hours. Or zap the tatters in the microwave. Just wash the baking potatoes and place them in your slow cooker.

Loaded Baked Potatoes in the Slow Cooker from KatiesCucina.comIt is honestly that easy. I’ve spent the past month trying different methods of baking potatoes in the slow cooker. I’ve tried wrapping them in foil and letting them cook. Verdict: the potatoes on the bottom were brown. I’ve tried coating them in butter and then sprinkling salt on the baking potatoes and then covering them in foil. Verdict: the potatoes were a little soggy because the salt brought out more water.  I’ve tried cooking them as is “naked”. Verdict: I liked those the best. So that is what I’m teaching you how to do today. I used my KitchenAid 6 quart Slow Cooker. It can fit up to 12 Russet Burbank Potatoes or 6 of the XL baking potatoes. It’s a big slow cooker that is perfect for entertaining.

I don’t know about you, but there is nothing more that I love then a loaded baked potato. Bring on the toppings; butter, sour cream, shredded cheddar, freshly cooked diced bacon, and chives from the garden. That is a complete baked potato in my mind. I also like warming up some broccoli and cheese and making a loaded broccoli and cheese potato. The sky is honestly the limit when it comes to baked potato toppings.

Loaded Baked Potatoes in the Slow Cooker from KatiesCucina.com

Are you entertaining or need to bring something to a pot luck? Make a baked potato bar and you’ll wow everyone. I can not wait to make these baked potatoes in the slow cooker this holiday season when I entertain all my family for Thanksgiving. I have multiple to feed people–not just on Thanksgiving day and I totally plan to do a baked potato bar one of the days. I know everyone will love it. Plus, with any leftover baked potatoes I can turn them into breakfast potatoes the next day!

Katie Original Recipe

Loaded Baked Potatoes in the Slow Cooker

Prep Time: 5 minutes

Cook Time: 8 hours

Total Time: 8 hours, 5 minutes

Yield: 12

Loaded Baked Potatoes in the Slow Cooker

Ingredients

  • 12 Russet Burbank Potatoes or 4 XL Baking Potatoes
  • Slow Cooker
  • Toppings for Baked Potatoes:
  • Butter
  • Sour Cream
  • Shredded Cheddar Cheese
  • Bacon
  • Chives

Directions

  1. Rinse the baking potatoes really well and then prick with a fork a few times.
  2. Place the baking potatoes in the slow cooker (DO NOT ADD WATER) and cook on low for 8-10 hours.
  3. Remove cooked baked potatoes from the slow cooker and prick with a fork to open. Fluff the inside of the potato with the tines of the fork, then place the toppings, one by one in the potato. Serve immediately and enjoy.

Notes

Making a baked potato bar for family and friends? Bring the baked potatoes cooked and placed all the toppings next to the slow cooker! *If you cook the baked potatoes for more than 10 hours the insides will begin to brown a little.

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Green Onion & Pea Potato Salad from katiesCucina.com #MakeItMine #recipe

With just one day until the ultimate barbecue day of the year I figured it was fitting to post a potato salad recipe. I mean lets face it–it’s been over 2 years since I last posted my grandmother’s secret potato salad recipe. This potato salad recipe has been a long time in the making (ok, maybe not, but much overdue none-the-less). I’ve also joined a new bi-weekly series called Make It Mine Club hosted by Christine of Cook the Story and Jane of  Jane’s Adventures in Dinner. It just so happens that potato salad is todays theme. So today I’ve done a little reinventing of the potato salad and made a Green Onion & Pea Potato Salad.


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Baked Cheddar and Chive Mashed Potatoes from KatiesCucina.comWho loves baked mashed potatoes? I do! There is something about the additional step of baking mashed potatoes that just makes it all come together. Granted, this requires an additional step in the cooking process, but the extra time spent is well worth the end result. I somewhat dreamed up a meal last weekend that I wanted to bring to life. These Baked Cheddar and Chive Mashed Potatoes were part of my dream.

I also dreamed that I was challenging myself to make 12 different types of mashed potatoes throughout 2013. Yes, this is what I really dream at night. And I realize this is obtainable since last month I blogged about my Olive Oil Mashed Potatoes and Cauliflower. So I think the challenge is on. I think in the past I was too intimidated to blog about mashed potatoes because mashed potatoes in general require a lot of precise measurements. And because I’ve been making them for so many years I’ve never spent the time to measure them out. But I like the challenge this year, and it is going to help me think outside of the box and introduce all sorts of fabulous mashed potato recipes that I love. I love mashed potatoes. I probably eat them at least once a week… from scratch. Never from a box because that is unacceptable. Making a simple mashed potato only takes about 30 minutes and is way better than any box of spuds. I’ve now taken it to the next level with the baked variety: Baked Cheddar and Chive Mashed Potatoes.

Do you see that in the background? It is a glimpse of whats to come tomorrow. Yep… I went there. Individual Bacon-Cheddar Meat Loaves! Come back tomorrow to make your Sunday meal complete or a regular week night meal. Or perfect if entertaining and you want your guest to have a very comfort food heavy meal!

Katie Original Recipe

Baked Cheddar and Chive Mashed Potatoes

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 75 minutes

Yield: 6

Ingredients

  • 2lbs, 9.5 oz of Russet Burbank Idaho Potatoes (about 7), peeled and diced
  • 1 tbsp salt
  • 4 tbsp salted butter
  • 1 cup shredded cheddar cheese + 1/2 cup
  • 1/4 cup chives, diced + 2 tbsp
  • 1/2 tsp black pepper
  • 1/4 cup whole milk
  • Cooking Spray

Directions

  1. Peal and evenly dice your potatoes. Rinse them well and add them to a large pot of water. Add one tablespoon of salt to the water. Boil on high for 30 minutes. If they start to boil over reduce heat to medium. Once the potatoes are cooked through and fork tender, remove from heat, and drain.
  2. Preheat oven to 350 degrees.
  3. Place the potatoes back in the pot. Add butter, 1 cup of shredded cheddar cheese, 1/4 cup of diced chives, black pepper and whole milk. Using a blender mix well until smooth and creamy (about 2 minutes).
  4. Spray a baking dish (at least 9 x9 but I used a large oval dish) with cooking spray, then pour the potatoes into the dish. Smooth out and top with additional half cup of shredded cheddar cheese and diced chives. Bake for 30 minutes until the cheese is golden brown and bubbly. Remove from the oven and carefully spoon out portions of potatoes.

Notes

*Remember every cook top cooks differently. If your potatoes are done 10 minutes early by all means take them off the burner and drain them. You know your stove better than I do. *If your potatoes hold a lot of water in them you may need less milk.

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Olive Oil Mashed Potatoes and Cauliflower

I know what you are thinking… not another cauliflower mashed potato recipe, again?!?! No! It’s not like that. This has real potatoes and cauliflower all-in-one dish. This lighter version of real mashed potatoes accompanied my super tasty crunchy-baked chicken strips. I watched my husband take a giant bite, and then noticed the puzzled look on his face. He then proceeded to take a few more bites of the mashed potatoes and cauliflower. I then finally spoke up (I felt bad leading him on) and told him that I incorporated some cauliflower into the mashed potatoes. He was like “oh that’s why they are super light and fluffy–they are great”. I was expecting him to complain that there was no gravy for the potatoes and that maybe they were lacking flavor since they weren’t full of butter and heavy cream. I was pleasantly surprised and as I began enjoying each blissful bite I realized that this is the way to go.

Olive Oil Mashed Potatoes and Cauliflower

Our dinner conversation also got really interesting. We both agreed that this is the perfect way to hide vegetables for any non-veggie eater like children. Then all of a sudden my husband’s business-like mind started racing and within minutes he was telling me how I should write a cookbook on how to trick kids into eating foods that are full of healthy foods. I told him that there are already a few books on the market and thanked him for his “brilliant” idea.

Olive Oil Mashed Potatoes and Cauliflower

So you get the idea… whether you are trying to hide veggies from you kids or maybe your picky non-veggie eating husband or just want to lighten-up your mashed potatoes give this recipe a try! I’m not going to lie… I did have to resist the urge to put a pat of butter on my potatoes. With or without the butter they are still delicious!

Inspired by Eating Light, January 2013

Olive Oil Mashed Potatoes and Cauliflower

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4

Ingredients

  • 3 cups red baby potatoes, quartered
  • 1 tsp salt
  • 10 oz cauliflower
  • 1 tbsp olive oil
  • 1 tbsp chopped parsley and thyme
  • 1/4 tsp garlic powder
  • 1/8 tsp each salt and pepper

Directions

  1. In a large pot add 3 cups of quartered red baby potatoes and fill with water, three quarters of the pot full. Add 1 tsp salt to the water. Bring to a boil and cook for 15 minutes. Then add cauliflower to the same pot and cook for an additional 10 minutes or until potatoes and cauliflower are fork tender.
  2. Drain and place back in the pot. Add olive oil, chopped herbs, garlic powder, salt, and pepper. Blend until smooth using a hand mixer. Taste to see if you prefer more salt and pepper. Add more if desired. Serve and enjoy!

Notes

*All stove tops cook differently. Cook this recipe like you would normally cook potatoes. If your stove top cooks faster than what was written above then adjust your cooking times.

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Feta and Herb Mashed Potatoes

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.

Feta and Herb Mashed Potatoes

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?

Feta and Herb Mashed Potatoes

*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

Feta and Herb Mashed Potatoes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 8 servings

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.

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.

Notes

*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

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