Feta Mashed Potatoes
Randomly enough, I’ve never made mashed potatoes before. I’ve always had someone around who knows how to do it. They’re generally done for a Sunday roast, so I’m frantically doing other things, and delegate the spuds to someone capable. Well, I made a Beef Bourguignon the other day, and decided to attempt it for the first time, with the help of suggestions from my partner. They were great! This might be due to the amount of butter and cream I added, but that would be nothing new.
If you’re searching for a dinner recipe, this Red Wine Braised Lamb Shank recipe goes perfectly, as does a Beef Bourguignon.
- 10 red baby chat potatoes (or whichever potato you prefer to mash), washed, skin on
- 1 tbsp butter
- 1 1/2 tbsp sour cream
- 1 tbsp cream cheese
- 1 tbsp whipping cream/thickened cream
- 2 tbsp feta, crumbled
- salt to taste
Boil salted water in a large pot, add potatoes. Return to a boil and cook until skin splits, and potatoes are very soft when stuck with a fork. Drain. Lightly mash. LIGHTLY (you have a few other ingredients to whip in, and I feel that over-mashing is a common mistake). Add butter, all to melt into potatoes a bit, and then stir until just incorporated. Add sour cream, cream, cream cheese and whip until combined. Taste. Add salt. Add feta, stir. Serve.
Side note: after adding all these cold products, my potatoes had cooled quite a bit, either pull out the ingredients an hour in advance to bring to room temp, or simply pop the finished product in the microwave for about 30 sec.