Baked Feta-Yogurt Mashed Potatoes

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I don’t know about you, but for me, mashed potatoes are one of the biggest sources of stress on Thanksgiving Day. You’ve got to make them fresh and serve them hot in order for them to be the absolute best. I’ve come to love my Greek recipe for baking them, which enables me to make the mash a day ahead and bake it stress-free a few hours before sitting down to enjoy our family meal. The real secret is the addition of dried Greek herbs from the Taygetus mountains, incredibly intense!

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Baked Feta-Yogurt Mashed Potatoes

By Diane Kochilas

Prep Time 15

Cook Time 1 15

Servings

Meze / Starters, Recipes, Sides, Thanksgiving, Vegetarian

Prep Time 15

Cook Time 1 15

Servings

Meze / Starters, Recipes, Sides, Thanksgiving, Vegetarian

Ingredients

12 medium Yukon Gold potatoes 3½–4 pounds/ 1 ¾ - 2 kilos
Greek sea salt
5 large egg yolks
2 garlic cloves finely grated or minced
2/3 cup crumbled Greek feta
1 1/4 cups heavy cream
3/4 cup Greek yogurt
5 tablespoons extra virgin Greek olive oil
8 tablespoons unsalted butter melted
1 teaspoon pink or black peppercorns finely ground
1 teaspoon dried wild Greek thyme or oregano

Instructions

Place potatoes in a large pot and pour in enough cold water to cover by 2 inches. Season generously with Greek sea salt. Bring to a boil over medium-high. Reduce heat and simmer until a paring knife slides through the potatoes very easily, 25–35 minutes. Drain and let cool slightly.
Preheat oven to 425°F. Whisk egg yolks, garlic, crumbled feta, cream, yogurt, olive oil, butter, herbs, and peppercorns in a large bowl. Season to taste with salt.
Peel potatoes and either mash them by hand (they’ll be a little lumpier this way) or pass them through a ricer or a food mill directly into bowl with egg mixture. Fold in gently (be careful not to over-mix lest they get gummy).
Transfer to a 3-quart baking dish and decoratively swirl the surface. Bake, rotating once, until golden brown and slightly puffed, 30–40 minutes.

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Dish can be assembled 1 day ahead. Cover and chill. Increase bake time by 5–10 minutes.

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Baked Feta-Yogurt Mashed Potatoes