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?
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.
- Yield:
- 6 servings
- Cook Time:
- 15 minutes
