Baked Feta Mashed Potatoes Recipes

Steps:

• Place the potatoes and garlic in a large saucepan; cover with water. Bring to a boil over medium-high heat. Reduce heat; cover and cook for 10-15 minutes or until tender. , Drain and transfer to a large bowl; mash. Add the cheese, cream, salt and pepper; beat until fluffy.

Steps:

• Preheat the oven to 400 degrees F. Grease a 9-by-13-by-2-inch (3.75-quart) casserole dish with butter.
• Put the potatoes in the prepared casserole dish, add the half-and-half and stir to combine. Spread the potatoes in an even layer and place the block of feta in the center, on top of the potatoes. Season with 1 tablespoon salt and a few grinds of pepper and dot the butter over the potatoes. Cover the casserole with aluminum foil and bake until the half-and-half is simmering, the cheese is bubbling and the potatoes are cooked through and very tender when pierced with a small sharp knife, about 1 hour and 20 minutes.
• Remove and reserve the aluminum foil. Use a potato masher to mash the ingredients in the casserole dish until well combined, smooth and fluffy. Fold in the sour cream and season with salt and pepper. Cover the mashed potatoes with the reserved foil and return to the oven until warmed through, about 10 minutes. Top with the chopped chives and a few grinds of pepper.

Steps:

• Place potato in a large saucepan; cover with water and bring to a boil. Cover, reduce heat and simmer 20 minutes or until potato is very tender.
• Drain potato; return to pan. Beat at high speed of mixer until smooth. Add milk, feta cheese, sour cream, salt, oregano and pepper; beat well.

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil and cook until tender, about 20 minutes. Remove from heat and drain well.
• Mash with a potato masher until chunks are gone. Add feta cheese, milk, garlic, butter, and salt. Mix well.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to the pot.
• Mash potatoes with a potato masher until smooth. Stir in milk, feta cheese, butter, garlic, oregano, and rosemary. Season with salt and pepper.

Steps:

• Cook the poatoes in boiling water until very tender.
• Mash with a potato masher or a fork.
• In a large bowl, mix together the mashed potatoes with the butter, sour cream, salt and pepper.
• Set the oven to 350 degrees.
• Butter a 10 cup casserole dish.
• Wash the fresh spinach leaves (if using fresh spinach).
• Place the wet leaves in a microwave-safe dish; cover, and microwave on HIGH for 2-3 minutes, when cool, enough to handle, squeeze out all excess moisture.
• Chop coarsley, and place in a medium-size bowl; stir in the feta cheese and the garlic.
• Stir the spinach mixture into the potatoes.
• Spoon the mixture into the prepared baking dish (swirling the top slightly to design).
• Sprinkle with the grated Parmesan cheese.
• Bake, uncovered in the center of the oven at 350 degrees about 40-50 minutes, or until the top is golden.