It’s no secret that I love lemons, but did you know I even like lemon juice on my french fries? Just hear me out on this one. One of my favorite Greek carryout restaurants serves their french fries topped with feta cheese, oregano and lemon juice. It sounded strange to me at first, but as soon as I tried it, I was hooked.
There’s a reason that your taste buds traditionally crave ketchup with fries – the acid in the tomatoes perfectly cuts through the fat and salt of the fries, making you want to go back for another bite. The same can (maybe) be said of the tangy buttermilk in ranch dressing, for those who love that on their fries. But lemon juice is really where it’s at for me with fries right now. Promise me you’ll give it a try. I think you’ll love it.
Today, I’m translating the same flavor combination of potato + lemon + feta + oregano into a holiday-perfect side dish. Serving lamb for your holiday dinner? These Greek Mashed Potatoes want to be on your table with that lamb. Or beef. Or turkey. Or chicken. Just get these potatoes onto that table!
This deliciousness starts with one and a half pounds of russet potatoes and some garlic. Just boil until the potatoes are tender, then you’re going to drain and mash, along with some Greek yogurt, milk, butter and salt and pepper. Then, grab a spatula and fold in some feta cheese, fresh oregano, and lemon juice and zest. Then garnish with a little more cheese, because . . . cheese.
P.S. If you like mashed potatoes with cheese, you’ll love my Blue Cheese Mashed Potatoes, too!
- 6 garlic cloves, peeled
- 1-1/2 pounds russet potatoes, peeled, cut into chunks
- 1/2 cup Greek yogurt
- 1/3 cup whole milk, warmed
- 1/4 cup unsalted butter, cut into 1/2-inch chunks
- 1/2 teaspoon coarsely ground black pepper
- 1/4 teaspoon kosher salt
- 3/4 cup crumbled feta cheese, plus additional for garnish
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely chopped fresh oregano
- 1 teaspoon grated lemon zest
- Place garlic and potatoes in large pot and add just enough water to cover. Bring to a boil over high heat and cook 15 to 20 minutes, or until potatoes are tender.
- When potatoes are tender, drain well and place in large bowl (including garlic cloves). Add yogurt, milk, butter, salt and pepper; beat with an electric mixer until smooth and creamy. Fold in cheese, lemon juice, oregano and lemon zest.
- Serve garnished with additional cheese.
Home Chef Tip: There's lot of ways to mash or whip potatoes, but we used an electric mixer in culinary school for the smoothest, creamiest texture. Just make sure not to overmix! Be sure to get the yogurt, milk, butter, salt and pepper into the mixer with the drained potatoes before you start mixing, so you can limit your mixing time. Then, use just a spatula to fold in the lemon juice, oregano and lemon zest.