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Garlic and Feta Mashed Potatoes

Garlic and Feta Mashed Potatoes brings a Mediterranean twist to the classic comfort food. Creamy and rich, these mashed potatoes are elevated by tangy feta and warm roasted garlic, making it a delicious side dish for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 lb russet potatoes, peeled and cut into 1-inch cubes For optimal cooking and texture.
  • 3/4 cup whole milk Adds creaminess and richness.
  • 1/2 cup unsalted butter Plus more for extra indulgence.
  • 4 cloves garlic, smashed and peeled Infuses a warm flavor.
  • 7 oz feta cheese, crumbled Divided to enhance flavor.
  • 2 Tbsp fresh parsley, finely chopped For a pop of color.
Seasoning
  • Kosher salt To season and enhance the potatoes' flavor.
  • Freshly ground black pepper For seasoning.

Method
 

Preparation
  1. In a large pot, pour enough water to cover the potatoes by 1 inch and generously season the water with kosher salt.
  2. Cover the pot and bring to a rapid boil. Once boiling, uncover and continue boiling until the potatoes are very soft, about 10 to 15 minutes.
  3. Drain the potatoes and return them to the pot. Stir on medium heat until dry and starting to break down, about 2 minutes.
Combining
  1. In a small saucepan over low heat, combine the whole milk, unsalted butter, smashed garlic cloves, and a pinch of salt and pepper. Cover and let the butter melt and garlic steep for about 30 minutes.
  2. Once potatoes are ready, discard the garlic from the milk mixture. Pour the milk mixture into the pot with the potatoes and beat with a handheld mixer on medium speed until smooth.
  3. Add three-quarters of the crumbled feta and season with salt and pepper to taste. Transfer to a serving bowl.
Finishing Touches
  1. Finish with a few pats of extra butter on top, sprinkle with parsley, and add the remaining feta for presentation.

Notes

For an extra creamy texture, use a potato ricer instead of a mixer. Consider adding lemon zest for brightness or red pepper flakes for a kick. Leftovers can be refrigerated for three days and reheated with milk to restore creaminess.