SAN DIEGO — Greek Mashed Potatoes
6 - 8 Russet potatoes, peeled
1 cup feta cheese, crumbled
6 cloves garlic, peeled
1 cup of whole milk, more or less
½ stick of Butter
¼ Italian Parsley, coarsely chopped
2 tbsp. Kosher salt, add more for seasoning
Black pepper
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For this style of mashed potatoes, russets work the best. In a medium-sized pot, you want to fill it with enough cold tap water to cover the potatoes and garlic, then season with 2 tbsp. salt.
Bring the water to a boil and then reduce the heat to a slow boil, cooking for 15 - 20 minutes until soft, check the potatoes with a knife for tenderness.
Drain the water and then let the potatoes sit with the lid off for a couple of minutes to let the excess water evaporate.
Mash the potatoes as you normally would, but not so much to make the potatoes creamy, and do not use a mixer. Add the butter and half the milk, at this point you'll have to start to decide how much more milk you'll need to add to get the consistency you like.
Don't season yet because the feta cheese will add some saltiness. Fold in three quarters of the feta cheese and the parsley, now taste and season as needed.
Transfer the potatoes to a baking dish and sprinkle the remainder of the Feta cheese on top.
Place in the oven at 300° F for 10 -15 minutes and then finish under the broiler for a minute or two to brown the peaks.