Recipe courtesy Food Network Magazine, from 50 Mashed Potatoes
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Make Chunky Red Mash; add 1/2 pound crumbled feta cheese, 1/4 cup each minced dill, parsley and scallions, and 2 teaspoons minced oregano
Chunky Red Mashed Potatoes Cover 2 pounds whole red potatoes with cold salted water; simmer 40 minutes. Drain; do not peel. Smash with 1/2 to 1 stick butter, 3/4 cup hot milk, and salt and pepper.
See all 50 easy mashed potato recipes
Photograph by Kana Okada
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By speedysteeler
Ft. Lauderdale
on May 08, 2012
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Really yummy! I actually changed a few things due to what I had and our likes, I used Greek Yogurt instead of milk and used dry dill (just a bit and dry oregano. The feta tasted wonderful in the potatoes along with everything else. Highly suggest this recipe!
By neon3cmr
on January 17, 2011
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This was a really good recipe. I was concerned that there were too many herbs & too much cheese, but those amounts were perfect. I would cut way back on the milk- I had soupy potatoes. This might be more intuitive to others, but the recipe definitely serves more than 4. I doubled it to feed 8, and could have gotten by with a single recipe.
By chef11
on November 22, 2010
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This recipe was WONDERFUL! Lots of flavor. A great twist on mashed potatoes. Note that this recipe IS correct, just in two parts. First you make the Chunky Red Mashed Potatoes, then add Feta cheese and other flavorings.
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