Greek Mashed Idaho® Potatoes


  • 6 garlic cloves, peeled
  • 1-½ pounds Idaho® potatoes, peeled, cut into chunks
  • ½ cup Greek yogurt
  • ⅓ cup whole milk, warmed
  • ¼ cup Country Crock® Spreadable Butter with Canola Oil
  • ½ teaspoon coarsely ground black pepper
  • ¼ teaspoon kosher salt
  • ¾ cup crumbled feta cheese, plus additional for garnish
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely chopped fresh oregano
  • 1 teaspoon grated lemon zest


  1. Place garlic and potatoes in large pot and add just enough water to cover. Bring to a boil over high heat and cook 15 to 20 minutes, or until potatoes are tender.
  2. When potatoes are tender, drain well and place in large bowl (including garlic cloves). Add yogurt, milk, butter, salt and pepper; beat with an electric mixer until smooth and creamy. Fold in cheese, lemon juice, oregano and lemon zest.
  3. Serve garnished with additional cheese.
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Yield: 6 servings

Lori Yates
Food Blogger
Foxes Love Lemons

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