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    Greek Style Mashed Potatoes

    Nov 13, 2022 · 14 Comments

    Jump to Recipe

    Mashed potatoes are an indispensable holiday favorite.  Whether pairing them alongside a Thanksgiving turkey or a Christmas roast, this is one side that I simply cannot do without.   

    However, there are a few requirements that mashed potatoes need to meet before earning a place on my table – regardless of whether it’s a holiday feast or a Sunday dinner.

    First off, mashed potatoes must absolutely be thick and creamy.  Lumpy, dry, or overly wet simply will not do.  Second, they must be flavorful – they need to taste of more than cream, salt, and pepper.  Bland potatoes need not apply.  Finally, they need to be ‘interesting,’ they need to catch my attention.

    Today’s batch of mashed potatoes, I believe, fits that criteria perfectly.  To keep things interesting, we’re skipping the predictable cream cheese or heavy cream, and instead we’re using feta.  The feta delivers a delicious ‘brine’ flavor. The brine flavor plays excellently with the spinach and Korean red chili powder that we’ll be mixing into the potatoes, ensure a medley of flavors are at play in this recipe.  Meanwhile, the sauteed breadcrumb topping adds a bit of texture and color.

    These potatoes would pair excellently alongside glazed turkey wings, or a beef roast prepared with a rosemary and peppercorn crust.

    Ingredient Checklist – What You’ll Need

    • Potatoes. The rule of thumb for mashed potatoes is “High Starch.”  Personally, I suggest Russets or Yukon Golds.  Russets are high starch with a mealy texture, making them ideal for things like baking, mashing, and frying.  Meanwhile, Yukon Golds are medium starch potatoes, and are generally considered ‘all purpose,’ with a waxy texture that many find preferable.  Either potato works fine for today’s recipe.
    • Feta Cheese.  Thickness, flavor, and salt.  The feta really is the star of the show here, bringing in not just a ‘salt and brine’ flavor, but also providing the base for the recipe’s texture.
    • Spinach.  While I’m using frozen, fresh works fine.
    • Gochugaru.  This is Korean red chili pepper, which has a lovely ‘bright’ flavor, a bit of spice and earthy, and just a hint of sweetness.  It also has a lovely aroma.
    • Olive Oil.  We’re using the olive oil to sauté the breadcrumbs.  I would recommend ‘against’ using corn or vegetable oil, since the olive oil flavor is noticeable in this recipe.
    • Breadcrumbs.  Italian or plain, both work fine for today’s recipe.
    • Salt.  Sea salt is probably ideal, but plain table salt works fine as well.
    • Milk.  Whole fat milk or cream is what you’re looking for here.  Skim, part-skim, or low-fat milk will result in watery potatoes.
    • Butter.  Plain, unsalted butter is the way to go.

    Three Pro-Tips for Mashed Potatoes

    • A Blend of Potatoes.  If cooking for a crowd, use a blend of potatoes, because preference in mashed potatoes often come down to texture rather than flavor.  And the truth is, that difference in texture comes down to either ‘starchy’ or ‘waxy.’  Russets bring the starch, and Yukon Golds bring the wax.  As such, try making your potatoes a fifty-fifty blend of these two varieties.
    • Beware the Water.  As soon as you can pierce a dinner knife through the potato, it is done boiling.  At that point, immediately drain the water from the pot.  To further guard against ‘waterlogging’ your potatoes, you might consider slicing the potatoes into quarters before boiling to ensure not only that the potatoes boil faster, but that they boil evenly – though this step is ‘not’ a requirement.
    • Overmixing ‘is’ a thing.  Mash and mix your potatoes until the ingredients are thoroughly and evenly combined into the potatoes – and then stop.  Overmixing results in ‘pasty’ rather than ‘creamy’ potatoes.  Not fun.
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    Greek Style Mashed Potatoes

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    ★★★★★

    5 from 6 reviews

    • Author: Living the Gourmet
    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Total Time: 40 minutes
    • Yield: 4 servings 1x

    Ingredients

    Units Scale
    • 8 oz. block of feta cheese – cut in half
    • 7 – 8 russet potatoes
    • 10 oz. of frozen cut spinach
    • 1/3 cup milk
    • 1/4 cup bread crumbs
    • 1 tbs. olive oil
    • 1/2 tsp gogucharu – Korean chili flakes
    • 1 tsp. salt
    • 1 tsp. butter – for preparing the baking dish

    Instructions

    • Preheat Oven 350 degrees F.
    • Thaw and drain the spinach.
    • Peel the potatoes and boil until fork tender and drain.  Do not rinse, leave the potatoes piping hot to mash.
    • Crumble 4 oz. of the feta into the hot potatoes.  Add the salt and gogucharu and mash with a masher.
    • Add the milk and drained spinach and mash.
    • Rub a baking dish with the tsp. of butter.
    • Place the mashed potatoes into the prepared baking dish.
    • Top the dish with the other 4 oz. of crumbled feta.
    • Heat the bread crumbs in a small cast iron frying pan with a tbs. of olive oil until slightly golden.
    • Place the toasted bread crumbs over the dish.
    • Cover the baking dish with tin foil.
    • Bake for 30 – 35 minutes.

    Keywords: side dish, mashed potatoes, mediterranean

    Did you make this recipe?

    Tag @LTGfood on Instagram and hashtag it #LTGfood

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    Comments

    1. Claudia Lamascolo says

      14/11/2022 at 3:43 pm

      Easy and elegant and I love Greek food, it’s truly my second favorite food and this is delicious in flavors!

      ★★★★★

      Reply
    2. Talya Stone says

      14/11/2022 at 3:54 pm

      Spinach and feta cheese in mashed potato. This sounds absolutely genius and ridicuously delicious.

      Reply
    3. DAVID J MYERS says

      14/11/2022 at 8:37 pm

      Catherine, Love this recipe! Love feta cheese so that’s a good start. Can’t eat greens so I don’t know how leaving out the spinach would effect the overall flavor of the mashed potatoes. I can’t think of a substitute that isn’t green that would work in this case. Take Care, Big Daddy Dave

      Reply
    4. Luna S says

      15/11/2022 at 2:19 am

      Woah those are some fully loaded and delicious looking mashed potatoes! I’ve never seen them made like this before, will have to try it out.

      Reply
    5. Samantha Donnelly says

      15/11/2022 at 9:40 am

      I do love mash potatoes they are comfort food to me, I never knew there were greek mashed potatoes and sounds amazing

      Reply
    6. Claudia Krusch says

      15/11/2022 at 4:57 pm

      Such a great recipe! Love the unique ingredients!

      ★★★★★

      Reply
    7. Kelly says

      15/11/2022 at 9:17 pm

      This is a great way to upscale the mashed potato. I’m going to give this a go on Sunday.

      ★★★★★

      Reply
    8. Yeah Lifestyle says

      15/11/2022 at 10:33 pm

      Picked up some interesting tips about mixing potatoes and not over mixing, look forward to trying out this greek style mash potatoes

      ★★★★★

      Reply
    9. Siennylovesdrawing says

      16/11/2022 at 12:27 am

      I love mashed potatoes personally, so while reading this already making me craving for. Gonna grab potatoes & make it with your recipe. Cheers Siennylovesdrawing

      Reply
    10. Paula Richie says

      16/11/2022 at 1:52 am

      Oh yum..we have not had mashed potatoes in a very long time. I love Yukon Gold potatoes and use them in my cheesy potatoe cassarole.

      Reply
    11. Kat says

      16/11/2022 at 9:07 am

      This looks so yummy! I have not had mashed potatoes in a while, but will definitely try this out.

      ★★★★★

      Reply
    12. Khushboo says

      16/11/2022 at 3:15 pm

      That’s such a tempting recipe. I can’t wait to try it .

      Reply
    13. Star Traci says

      16/11/2022 at 5:03 pm

      Wow, I have never seen the Greek style before. This looks very lush and tasty.

      ★★★★★

      Reply
    14. Whitney Stewart says

      17/11/2022 at 11:33 am

      Your mashed potatoes are making me hungry, lol! But that’s a good thing! I’ll definitely have to try making these one of these days!

      Reply

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