Brazil Nut Free Creamy Greek Oregano Mashed Potatoes
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Learn more →Ingredients
4 servings
- 2 lbs yukon gold potatoes, peeled and cut into 1 ½-inch chunks
- 1 tsp kosher salt, plus more for the cooking water
- 3 tbsp garlic-infused olive oil
- ¾ cup milk, warmed
- 2 tbsp unsalted butter
- 1 ½ tsp dried oregano
- ½ tsp black pepper
- 2 tbsp fresh lemon juice
- ¼ cup crumbled feta cheese
- 2 tbsp scallion green tops, thinly sliced (optional)
Instructions
- 1
Place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 18–20 minutes.
- 2
While the potatoes cook, warm the garlic-infused olive oil, butter, and milk together in a small saucepan over low heat until the butter melts and the mixture is steaming but not boiling, about 3–4 minutes. Stir in the dried oregano and remove from the heat so the herb blooms in the warm oil.
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