I make no secret of the fact I don't love potatoes. I think cauliflower puree is tastier than the regular puree but this version with feta... ugh, tough choice!
The most important part of puree is it has to be creamy. You get this by adding milk and butter. usually also cheese but it's always a regular cheese or Parmesan.
The saltiness of feta goes amazing with the potato. Next time I'll add some scallion for a bit of crunch, I think that's awesome as well.
- 1 kilo potato, peeled
- 150 grams feta
- 30 grams butter
- 200 ml milk
- pepper and salt
- Boil the potato until tender.
- Drain then add milk and butter. Keep the heat on low while you mash the potato. Add the feta and mash all together.
- If the puree is too thin, just reduce is by simmering on low heat. Too thick? Add milk.
- Bring to taste with salt and pepper. Despite the feta, potatoes still need a decent amount of salt/ Serve with a knob of butter and freshly ground black pepper.