We took inspiration from the wildly popular baked feta pasta recipe of TikTok fame and reimagined it to create a big-batch thanksgiving side dish. The best part is no more boiling water and crowding your stovetop. Instead, we put all the ingredients together in one dish and then bake it in the oven. Cooking the dish covered helps simmer and steam the potatoes at the same time, making them smooth and fluffy when mashed. The baked feta bubbles and melts into the potatoes to lend a subtle and delicious tanginess.
| Level: | Easy |
| Total: | 2 hr |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 432 |
| Total Fat | 24 g |
| Saturated Fat | 14 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 11 g |
| Cholesterol | 75 mg |
| Sodium | 787 mg |
Reviews
Made this for Thanksgiving the day before. They held up great, I just added more sour cream and some milk while heating up the next day. My guests loved them, and asked for the recipe. Not many leftovers for myself.
I added some garlic and herb boursin cheese to this and it was AMAZING
The feta brings a wonderful tanginess to mashed potatoes (which can often be bland). This recipe is easy and foolproof
Made this today, easy and delicious. I followed the recipe with the exception of adding some slivered garlic cloves before baking. The feta really does give a great tangy flavor, we loved it!
This recipe is so much fun!