Greek Mashed Potatoes

• 2 lb small red potatoes
• 2 T olive oil
• 1 c plain Greek yogurt
• 1/2-1 c milk
• 4 oz crumbled feta cheese
• 1 c sliced and pitted Kalamata olives
• 1 c diced red bell pepper
• 1 T minced garlic
• 1/2 c fresh chopped parsley
• salt and pepper, to taste

1. Preheat oven to 425 degrees.  Rinse potatoes and cut into halves or quarters.
2. Toss with 2 T olive oil and salt and pepper and place on a rimmed baking sheet.  Bake at 425 for 30 minutes.  Stir the potatoes halfway through the baking.
3. Meanwhile, slice the olives, dice the bell pepper, and mince the garlic. Then chop the parsley to the consistency you want.
4. When the potatoes are done cooking, place them in a large bowl.  Add the yogurt and 1/2 c milk and mash the potatoes.  Add more milk, if needed, to achieve the consistency you want.
5. Then stir in the feta, olives, peppers, garlic, and parsley.  Add salt and pepper to taste.
6. Serves around 6 people.

This recipe was created for the  recipe competition.