Greek Yogurt Mashed Potatoes (with Lemon & Feta)
These Greek Yogurt Mashed Potatoes combine fluffy potatoes with tangy Greek yogurt, lemon, feta cheese, garlic and fresh oregano. Ready in 40 minutes, they're a flavorful alternative to traditional mashed potatoes for Thanksgiving, Easter or an ordinary weeknight dinner.
Ingredients
- 6 garlic cloves peeled
- 1 ½ pounds russet potatoes peeled, cut into 2-inch chunks
- 1 ½ teaspoons kosher salt divided
- ½ cup full-fat Greek yogurt
- ⅓ cup whole milk warmed
- ¼ cup unsalted butter cut into 1/2-inch chunks
- ½ teaspoon coarsely ground black pepper
- ¾ cup crumbled feta cheese plus additional for garnish
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely chopped fresh oregano
- 1 teaspoon grated lemon zest
Instructions
- Place garlic and potatoes in large pot and add just enough cold water to cover. Bring to a boil over high heat. Add 1 teaspoon salt and cook 15 to 20 minutes, or until potatoes are tender.
- When potatoes are tender, drain well and return to pot over low heat (including garlic) for 1 to 2 minutes, stirring gently to evaporate excess moisture. Use potato masher to mash until smooth. Add yogurt, milk, butter, pepper and remaining 1/2 teaspoon salt; stir until well combined and butter is melted. Fold in cheese, lemon juice, oregano and lemon zest.
- Serve garnished with additional cheese.
Calories: 351kcal, Carbohydrates: 37g, Protein: 11g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 59mg, Sodium: 1221mg, Potassium: 842mg, Fiber: 3g, Sugar: 3g, Vitamin A: 533IU, Vitamin C: 15mg, Calcium: 248mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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