Garlic and Herb Feta Mashed Potatoes

I love mashed potatoes no matter what, but these Garlic and Herb Feta Mashed Potatoes are unique and oh-so-very good!

My grandmother made hers a tad lumpy with lots of butter and a dash of paprika, loads of black pepper or sometimes covered with cheddar cheese. My mom makes hers completely smooth and so decadently creamy. My husbands are always heavy on the garlic and his mother’s made only with margarine instead of butter.  Everyone has their own spin on mashed potatoes.  I seem to always be borrowing someone else’s and decided to whip up some of my own.  

Shopping List:

• 3 pounds red bliss potatoes
• 4 tablespoons butter room temperature
• 1/2 to 1 cup heavy cream room temperature
• 1 cup Garlic and Herb Feta
• Salt and freshly ground black pepper

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How to Make Mashed Potatoes with Garlic and Herb Feta

1. Peel only half of the potatoes (optional), and cut them in half. Place the potatoes in a large pot and cover with water. The water should be about an inch higher than the potatoes. Add a dash of salt to the pot.
2. Bring to a boil, add salt and simmer until tender, about 15 minutes.
3. Drain potatoes well. Put then back in the pot and cook over low heat to evaporate the rest of the water.
4. Mash in the butter. Add heavy cream a little at a time until desired consistency reached. Fold in almost all of the feta, reserving some for the top of the dish. Season with salt and pepper, to taste.
5. Garnish with the remaining feta cheese and serve immediately.
   

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Garlic and Herb Feta Mashed Potatoes

These are creamy, with lots of butter, and fabulous flavor from the garlic and herb feta cheese.  They are easy enough for a weeknight meal, and fancy enough for a holiday dinner.  I hope you enjoy these as much as I do!

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Garlic and Herb Feta Mashed Potatoes

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Servings: 4

Author: Ang Paris

As an Amazon Associate, I earn from qualifying purchases.

Ingredients

• 3 pounds red bliss potatoes
• 4 tablespoons butter room temperature
• 1/2 to 1 cup heavy cream room temperature
• 1 cup Garlic and Herb Feta
• Salt and freshly ground black pepper

Instructions

• Peel only half of the potatoes, and cut them in half. Place the potatoes in a large pot and cover with water. The water should be about an inch higher than the potatoes. Add a dash of salt to the pot. Bring to a boil, add salt and simmer until tender, about 15 minutes.
• Drain potatoes well. Put then back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter. Add heavy cream a little at a time until desired consistency reached. Fold in almost all of the feta, reserving some for the top of the dish. Season with salt and pepper, to taste.
• Garnish with the remaining feta cheese and serve immediately.

Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.