No more plain mashed potatoes! This hearty recipe kicks up a traditionally bland side dish with some Mediterranean flair. Greek olives and feta cheese are swirled in creamy, velvety, warm, potatoes. And the leftovers make the most amazing potato pancakes.

​

2 pounds Yukon Gold potatoes

1 teaspoon salt

dash black pepper

1/4 cup cream or half 'n half

2 tablespoons olive oil

1 cup Greek olives (black and/or green)

3 green onions

3 ounces plain feta cheese

 

Scrub, but do not peel, the potatoes. Cut into medium-sized chunks and add to a large saucepot. Add enough cold water to cover the potatoes by at least an inch. Add the salt. Turn on the stove top to high and bring to a boil. Reduce the heat to medium and cook for 18 - 20 minutes, or until a potato tests tender when pierced by a small knife. Remove from the heat and drain the cooking liquid, leave the potatoes in the pot on the burner (but do not turn the burner back on).

 

While the potatoes are cooking, chop the olives and green onions to a small dice. Heat the cream or half 'n half until it just begins to bubble, so it is hot when added to the cooked potatoes. 

 

To the cooked potatoes in the pot (with the burner off), add the pepper, cream, olive oil, olives, and green onions. Smash with a potato masher or large fork, blending the ingredients. You'll decide if you want to leave some potato chunks, some prefer a smooth texture and others prefer the chunkier result. Crumble the feta cheese over all and stir to blend. Serve hot.

Yield 6 servings.