Garlic Herb Feta Cheese Mashed Potatoes

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 1/2 pounds Yukon Gold potatoes, peeled and cubed
• 1/2 cup milk
• 1 (4 ounce) package crumbled feta cheese
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• salt and ground black pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the peeled, cubed Yukon Gold potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat.

2. Reduce heat to medium and simmer the potatoes for 15 to 20 minutes, until a fork slides easily through the largest piece. Drain well and return to the pot.

3. While the potatoes cook, warm the milk and butter in a small saucepan over low heat until the butter melts. Keep warm.

4. Add the minced garlic, dried oregano and dried rosemary to the warm milk mixture. Cook gently for 1 to 2 minutes, stirring, until fragrant.

5. Set the drained potatoes over low heat for 1 minute to steam off any moisture, then mash until smooth.

6. Pour in the garlic herb milk mixture and mash or stir until combined. Fold in the crumbled feta cheese until it is evenly distributed and slightly softened.

7. Season generously with salt and ground black pepper to taste, stirring well. Serve hot.