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Feta and Herb Mashed Potatoes

Feta Cheese Mashed Potatoes

Feta Cheese Mashed Potatoes make for the perfect fresh side dish. Use up the herbs in your garden and mix them throughout creamy mashed potatoes for a tangy and refreshing potato side dish.
Course Side Dish
Cuisine American, Greek
Diet Gluten Free
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 235kcal
Author Katie


  • Stove Top


  • 6 medium white potatoes peeled
  • 1 tablespoon salt
  • ¼ cup Fresh parsley minced
  • ¼ cup Dill minced
  • ¼ cup Green Onions sliced
  • ½ cup feta cheese
  • ¼ cup salted butter
  • ¼ teaspoon black pepper
  • *3 tablespoon milk if needed


  • Peel, chop, and rinse potatoes. Fill water to just above the potatoes and add 1 tablespoon 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 ¼ 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 potato masher. Add milk if needed (one tablespoon at a time or until moist). Top with more fresh herbs and butter and serve immediately.


  • 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.
  • Herbs - Fresh herbs are best for this recipe.
  • Chopping - Always chop your potatoes evenly so that they cook evenly.


Serving: 0.5c | Calories: 235kcal | Carbohydrates: 31g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 1383mg | Potassium: 767mg | Fiber: 4g | Sugar: 2g | Vitamin A: 696IU | Vitamin C: 39mg | Calcium: 96mg | Iron: 2mg