4 lbs Russet Potatoes, peeled and cut into 1/4-inch pieces
2 Cups Half & Half
Salt and Pepper, to taste
7 oz Block or Crumbled Feta
1 Cup Sour Cream
Chives, chopped, for topping
Directions:
Preheat the oven to 400 degrees F. Spray a 9x13 baking dish with cooking spray. Peel and chop the potatoes.
Place the potatoes in the baking dish. Pour the half & half over the top. Place the feta in the center of the baking dish on top of the potatoes. Season with salt and pepper.
Cover with aluminum foil and bake for 1 hour to 1 hour and 20 minutes or until the half & half is simmering and the potatoes are cooked through (are easily pierced with a fork).
Remove from the oven and use a potato masher to mash the potatoes until smooth and fluffy, it’s OK if small chunks remain. Add the sour cream and stir to combine. Season with salt and pepper and stir to combine.
Cover with aluminum foil and bake for an additional 10 minutes. Remove from the oven and garnish with chopped chives. Serve warm and enjoy!
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4 lbs Russet Potatoes, peeled and cut into 1/4-inch pieces
2 Cups Half & Half
Salt and Pepper, to taste
7 oz Block or Crumbled Feta
1 Cup Sour Cream
Chives, chopped, for topping
Directions:
Preheat the oven to 400 degrees F. Spray a 9x13 baking dish with cooking spray. Peel and chop the potatoes.
Place the potatoes in the baking dish. Pour the half & half over the top. Place the feta in the center of the baking dish on top of the potatoes. Season with salt and pepper.
Cover with aluminum foil and bake for 1 hour to 1 hour and 20 minutes or until the half & half is simmering and the potatoes are cooked through (are easily pierced with a fork).
Remove from the oven and use a potato masher to mash the potatoes until smooth and fluffy, it’s OK if small chunks remain. Add the sour cream and stir to combine. Season with salt and pepper and stir to combine.
Cover with aluminum foil and bake for an additional 10 minutes. Remove from the oven and garnish with chopped chives. Serve warm and enjoy!
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