Place the potatoes and garlic in a large saucepan and cover with water. Bring to a boil over high heat. Reduce to medium-high, cover and cook for 15-20 minutes or until fork tender.
Drain and transfer to a large mixing bowl. Add the feta cheese, cream, salt and pepper and mash with a potato masher until desired consistency is reached.
Serve with a few pats of butter!
Leave the skins on adds a unique and delicious flavor and texture, but feel free to peel the potatoes first for a creamier end result.
Especially with soft potatoes like red and yukon gold, be careful not to overmash or the texture can become gluey. (No blenders or electric mixers!)
Replace with Russet potatoes if desired, but the flavor will be less buttery.
Add up to 1/4 cup sour cream or 4 tablespoons butter for an even creamier texture and flavor.
Use 2% or whole milk in place of heavy cream, if desired.
Calories: 220kcal | Carbohydrates: 23g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 430mg | Potassium: 737mg | Fiber: 4g | Sugar: 1g | Vitamin A: 371IU | Vitamin C: 20mg | Calcium: 161mg | Iron: 6mg
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