Mashed Potatoes with Greek Feta and Yogurt

I combine water, potatoes, and a generous amount of salt in a pot and bring all of that to a boil. I cook the potatoes until the skins burst and the potatoes are fork tender. Once the potatoes are cooked through, I drain them, I cool them slightly and then I peel them. The skins come off really easily when the potatoes are hot. See how they just peel right off? I like to cut the potatoes into chunks just because it’s a little bit easier to mash, and I like to mash them by hand. So the first thing you want to do is add the olive oil. That’s what gives it. It’s really silky, but also earthy flavor. Next, I’m going to add a little bit of milk. You kind of want to eyeball the mashed potatoes when you’re adding your ingredients, because every time you boil a potato, it’ll absorb the liquid a little bit differently. I’m going to add my Greek yogurt next. That gives it this really nice, very subtle underlying tartness. And I’m going to add my garlic a little bit more milk, and I’m going to add the feta cheese next and salt at the end because the feta is innately salty. So you just want to taste it. You want to use crumbled Greek feta. You can crumble it yourself. Really what you’re looking for is for the feta to sort of partially melt. It never melts completely. So these are almost chunky mashed potatoes. You want to feel the feta. This is done. Just going to taste it for salt. Needs a little bit of salt and a little pepper. Get my parsley chopped. You want the parsley to be finely chopped in this so that it’s, you know, it’s smooth like the potatoes. These are ready. They look great. They smell even better. Looks good to me. Just a little more Greek gold over my feta mashed potatoes. Yum.