Tangy feta and buttery garlic give these soft, creamy potatoes a little extra character, while spinach adds tender green flecks throughout. Set a bowl beside roasted vegetables or a simple main for a cozy dinner. Cooking the spinach before folding it in keeps excess moisture from watering down the mash.
The featured image is an AI-generated serving illustration; the finished dish may differ.
Spinach and Feta Mashed Potatoes
Serves 4 | Prep: 16 minutes | Cook: 30 minutes | Total: 46 minutes
Ingredients
- 2 lb Yukon Gold potatoes (peeled and cut into 1-inch chunks)
- 8 cups water (for boiling; drained after cooking)
- 1 1/4 tsp fine salt (divided: 1 teaspoon for the cooking water and 1/4 teaspoon for the mash)
- 3 tbsp unsalted butter
- 2 cloves garlic (minced)
- 5 oz baby spinach (roughly chopped)
- 1/2 cup whole milk
- 4 oz feta cheese (made with pasteurized milk; crumbled)
- 1/4 tsp black pepper (freshly ground)
Instructions
- Place the potatoes in a 5- to 6-quart pot with the water and 1 teaspoon of the salt. The water should cover the potatoes by about 1 inch. Cover and bring to a boil over high heat, about 8–10 minutes.
- Uncover, reduce the heat to maintain a steady simmer and cook for 12–15 minutes. Begin checking at 12 minutes: a fork should slide through the largest chunks without resistance.
- Drain the potatoes in a colander and let them steam dry for 2 minutes. Set the empty pot back on the stove.
- Melt the butter in the pot over medium-low heat. Add the garlic and stir for 30 seconds, just until fragrant. Add the spinach, increase the heat to medium and cook, stirring, for 2–3 minutes, until wilted and any pooled liquid has evaporated.
- Add the milk and heat over medium-low for 1–2 minutes, until steaming but not boiling. Turn off the heat and return the potatoes to the pot.
- Mash with a potato masher until the potatoes reach your preferred texture. Fold in the feta, black pepper and remaining 1/4 teaspoon salt with a sturdy spoon. Taste and add salt and pepper as needed. Serve warm, dividing into four generous portions.
Kitchen Tips
Keep hands and tools clean, rinse produce, and keep raw foods separate from ready-to-eat ingredients.
- A colander, potato masher and sturdy spoon are all you need alongside the pot; no mixer is necessary.
- Keep the garlic pale rather than browned so its flavor stays gentle.
- Mash only until the potatoes are creamy. Vigorous beating can make them gluey, and small pieces of feta are welcome here.
Food Safety
- Wash hands with warm soapy water for at least 20 seconds before and after handling food. Clean tools, boards and counters with hot soapy water between food items.
- Rinse fresh fruits, vegetables and herbs under running water before peeling, cutting, zesting or juicing. Follow package directions for prewashed or ready-to-eat produce.
Sources: FDA safe food handling and safe minimum cooking temperatures.
Variations
- For a brighter finish, fold in 1 teaspoon finely grated lemon zest with the feta.
- For an herby version, stir in 1 tablespoon chopped fresh dill just before serving.
What to Serve With It
Serve alongside lemon-roasted chicken, baked fish or roasted carrots and chickpeas.
Storage and Reheating
Refrigerate or freeze perishables within 2 hours of cooking or purchase, or within 1 hour at 90 F (32 C) or hotter. Refrigerate promptly in shallow containers; do not wait for room temperature. Keep the refrigerator at 40 F (4 C) or below and use cooked leftovers within 3 days. If reheating leftovers, heat to 165 F (74 C).
Frequently Asked Questions
Can I use frozen spinach?
Yes. Replace the fresh spinach with 3 ounces thawed frozen chopped spinach, measured after squeezing it dry. Add it after the garlic and cook until hot and no liquid pools in the pot.
Can I leave the potato skins on?
Yes. Scrub the potatoes well and leave the thin skins on for a more rustic mash. Cut them into the same 1-inch chunks.
Why add the feta at the end?
Folding it in after mashing leaves little pockets of tangy cheese rather than blending all of it into the potatoes.
Related Recipes
This recipe was developed with AI assistance and has not been kitchen-tested. Check ingredient labels for allergens and use appropriate food-safety temperatures.
