STEP 1: Scrub 4 medium Yukon Gold potatoes and cut them into evenly sized chunks. You can leave the skins on or peel them if you prefer. Put them in a pot, cover with cold water and bring to a boil. Reduce the heat and simmer until the potatoes are easily pierced with a fork, about 10–15 minutes.

STEP 2: Drain the potatoes well and return them to the pot. Mash with a potato masher until they are as smooth or chunky as you like.

STEP 3: Add ¼ cup warm milk, ¼ cup crumbled room-temperature feta cheese and 2 tablespoons softened butter. Gently mash and stir until combined, adding an extra splash of milk if needed.

STEP 4: Taste before adding salt—the feta already brings some salty goodness! Season with salt and pepper as needed, sprinkle a little extra feta on top and serve warm.