Greek-inspired mashed potatoes

There are a million things you can add to mashed potatoes, but you probably haven't tried preserved lemons and yogurt as an addition. Try this recipe instead of using peas and chicken stock this weekend. Watch our own Dan Clapson prepare the dish on Cityline.

Now, what gravy are you making to go with it? 

5 large red potatoes, peeled and cubed
2 tbsp unsalted butter, room temperature
2 tbsp olive oil
1/2 cup Greek yogurt
1/2 cup crumbled feta cheese
1 clove garlic, minced (best using Microplane)
2 tbsp finely chopped preserved lemons
salt, to taste
pepper, to taste

Bring a large pot of water, filled two-thirds of the way, to a boil over high heat. Add potatoes, lower heat to medium-high and cook until fork tender, about 10 to 12 minutes.

Place the next five ingredients in a large mixing bowl and stir until combined.

Once potatoes are cooked and tender, strain and add to cheese and yogurt mixture, then mash well.

Add preserved lemon to the bowl and stir several times until incorporated.

Season to taste with salt (only if needed, the feta and lemons are pretty salty) and pepper and serve immediately.

6 servings
Cook Time:
15 minutes