Baked feta mashed potato
6 tablespoons unsalted butter, cut into cubes, plus more for
the dish
4 pounds russet potatoes, peeled, quartered lengthwise and
sliced into 1/4-inch-thick pieces
2 cups half-and-half
Kosher salt and freshly ground black pepper
One 7-ounce block feta cheese
1/2 cup sour cream
1 tablespoon chopped chives
Preheat the oven to 400 degrees F. Grease a
9-by-13-by-2-inch (3.75-quart) casserole dish with butter. Put the potatoes in
the prepared casserole dish, add the half-and-half and stir to combine. Spread
the potatoes in an even layer and place the block of feta in the center, on top
of the potatoes. Season with 1 tablespoon salt and a few grinds of pepper and
dot the butter over the potatoes. Cover the casserole with aluminum foil and
bake until the half-and-half is simmering, the cheese is bubbling and the
potatoes are cooked through and very tender when pierced with a small sharp
knife, about 1 hour and 20 minutes. Remove and reserve the aluminum foil. Use a
potato masher to mash the ingredients in the casserole dish until well
combined, smooth and fluffy. Fold in the sour cream and season with salt and
pepper. Cover the mashed potatoes with the reserved foil and return to the oven
until warmed through, about 10 minutes. Top with the chopped chives and a few
grinds of pepper.
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