Pantry Droppin’ Mediterranean-Style Mashed Potatoes

• 3 lbs russet potatoes
• 6–8 cloves garlic, finely minced
• Juice of 1 lemon
• 1/4 cucumber, finely grated
• 1 teaspoon dill
• 3 tablespoons butter
• 1/2 cup milk or heavy cream
• 1/4 cup feta cheese crumbles
• Salt and pepper to taste

Steps

1. 1 Preheat the oven to 375°F. Place whole russet potatoes directly on the rack and bake for 1 hour, or until fork-tender.
2. 2 While the potatoes bake, grate 1/4 of a cucumber. Sprinkle lightly with salt and let it sit for 15 minutes.
3. 3 Transfer the salted cucumber to a clean cloth and squeeze out as much liquid as possible. Set aside.
4. 4 Once the potatoes are tender, allow them to cool enough to handle. Peel off the skins.
5. 5 Using a ricer or pressing through a mesh strainer, mash the potatoes into a pot set over low heat.
6. 6 Add the butter, minced garlic, lemon juice, and dill. Stir gently until the butter melts and the aromatics bloom.
7. 7 Pour in the milk or cream and fold in the feta crumbles. Stir until everything is smooth and incorporated.
8. 8 Season generously with salt and pepper to taste. Add the drained cucumber shreds and mix just enough to distribute.
9. 9 Serve warm with extra dill or feta on top if desired.

Equipment

• Baking sheet (optional)
• Ricer or fine mesh strainer
• Medium pot
• Grater
• Clean kitchen towel

Variations

• Add a spoonful of Greek yogurt for extra tang and creaminess.
• Swap dill for parsley or mint for a fresher, greener flavor.

Substitutions

• Use Yukon Gold potatoes for a richer, more buttery mash.
• Use olive oil instead of butter for a dairy-light version.

Pairings

• Great with citrus-marinated chicken, grilled veggies, or a simple tomato salad.

Nutrition

Tips

• Baking potatoes instead of boiling gives a fluffier, drier mash — perfect for absorbing lemon, garlic, and feta.
• If you want a thinner texture, add more warm milk or cream a splash at a time.

Storage

Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk.

Freezing: Not recommended — dairy + potatoes tend to become grainy when thawed.

Serving Suggestions

• Pair with roasted chicken, grilled fish, or lamb kebabs.
• Serve alongside a crisp cucumber salad for a full Mediterranean-style plate.

FAQ