Garlic Mashed Potatoes with Basil and Feta

Prep: 9 minutes; Cook: 14 minutes. Yukon Gold potatoes have a naturally yellow color and a rich, buttery-tasting flavor.

Yield: 4 servings (serving size: 3/4 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 153
  • Calories from fat: 31%
  • Fat: 5.3g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 6g
  • Carbohydrate: 19.5g
  • Fiber: 2.4g
  • Cholesterol: 19mg
  • Iron: 1mg
  • Sodium: 340mg
  • Calcium: 105mg


  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into eighths (about 3 medium)
  • 2 garlic cloves, halved
  • 2 teaspoons butter, softened
  • 1/3 cup 1% low-fat milk
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 2 tablespoons finely chopped fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Place potato and garlic in a 3-quart saucepan; add water to cover. Bring to a boil over high heat; partially cover, reduce heat, and simmer 14 minutes or until tender.
  2. Drain potato; return to pan. Add butter and remaining ingredients to pan. Mash with a potato masher. Cook, stirring constantly, over low heat just until thoroughly heated.
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