
Mashed potatoes are the perfect blank canvas that can really be taken in any flavor direction. We’ve created variations made with toasted sesame oil, cream cheese, yogurt, olive oil, chicken broth, buttermilk, and of course, cheese. For this recipe, we decided to go with feta but kept the other add-ins fairly standard so the tanginess of the feta could really shine through. Fresh garlic and parsley complement without distraction for a Thanksgiving side that is anything but boring.
An electric mixer makes quick work of mashing the potatoes. A stand or handheld mixer works well here—make sure to use the whisk attachment for the fluffiest potatoes. Feel free to use a masher, ricer, or food mill if you don’t have or don’t feel like pulling out a mixer.
A note about the feta—don’t use pre-crumbled. Pre-crumbled feta is dry, too salty, and lacks flavor, and it’s not worth compromising on to save a couple minutes prep time. Whole block feta made of sheep's milk or a combo of sheep’s and goat's milk, especially the stuff packed in brine, is the best way to go. You may be surprised to know that there are several different types of feta that vary in taste and texture, by region and country. If you happen to live near a Mediterranean or Middle Eastern grocery store, go in and taste some of the different varieties they carry to find one you like.
Did you try making this? Let us know how it went in the comments.
Ingredients
- 4 lb.
russet potatoes, peeled, cut into 1" cubes
Kosher salt
- 3/4 cup
whole milk
- 1/2 cup
(1 stick) unsalted butter, plus more for topping
- 4
cloves garlic, smashed, peeled
Freshly ground black pepper
- 7 oz.
feta, crumbled (about 1 1/4 c.), divided
- 2 Tbsp.
finely chopped fresh parsley
Directions
- Step 1In a large pot, pour in enough water to cover potatoes by 1"; generously season with salt. Cover pot and bring to a boil, then uncover and continue to boil until potatoes are very soft and easily pierced with a knife, 10 to 15 minutes. Drain and return potatoes to pot. Cook over medium heat, stirring, until dry and starting to break down, about 2 minutes. Remove from heat.
- Step 2Meanwhile, in a small saucepan over low heat, cook milk, butter, garlic, and a pinch of salt and pepper. Cover and let butter slowly melt and garlic steep while potatoes cook, about 30 minutes. Discard garlic.
- Step 3Pour milk mixture into pot with potatoes. Using a handheld mixer on medium speed, beat potatoes until smooth. Add three-quarters of feta; season with salt and pepper.
- Step 4Transfer potatoes to a serving bowl. Top with a few pats of butter, parsley, and remaining feta.

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