SPINACH & FETA MASHED POTATOES – Mashed potatoes inspired by spanakopita, a Greek phyllo pie filled with spinach and cheese. These are made with red potatoes, crumbled feta cheese, ribbons of fresh baby spinach, lemon zest, garlic, dill, butter and milk.
So delicious, they just might outshine your main!
Creamy, buttery potatoes are made all the better when salty little pockets of feta are hidden inside them along with earthy bites of spinach. The bitey garlic is perfectly balanced by the natural sweetness of dill weed, one of my favorite herbs, and the subtle hint of lemon.
They feel lighter than a traditional mash, bright and springy, something I could eat all summer long without feeling weighed down.
Would you like to save this?
Just drop your email here and I'll send it right away!
Not that I have any plans to give up mashed potatoes! True lover of mine.
It’s always nice to have options.
SPINACH & FETA MASHED POTATOES
Ingredients
- 2 pounds red potatoes
- 2 teaspoons olive oil
- 4 cloves minced garlic
- salt and pepper
- 3 cups fresh baby spinach stacked and cut into thin ribbons
- 4 tablespoons butter
- ½ - 1 cup room temperature or warm milk
- ¾ cup crumbled feta cheese
- ½ teaspoon dried dill
- the zest of 1 lemon about ½ teaspoon
Instructions
- Wash, peel and cube the potatoes placing them in a large saucepan of cold water. Add enough water to cover them and bring to a boil, simmer until fork tender about 20 minutes.
- Meanwhile heat the oil over medium-low heat in a medium frying pan. Add the garlic and a pinch or two of salt and pepper. Cook until fragrant 2 - 3 minutes.
- Add the spinach, toss and turn off the heat. Add a couple more pinches of salt and pepper.
- Once the potatoes are tender drain and add back to the pan, off the heat.
- Add the butter and ½ cup milk, smash with a potato masher, adding more milk to get the consistency you like.
- Stir in the spinach, feta, dill and zest. Season well with salt and pepper.