Baked mashed potatoes with feta

Ingredients:

• 6 tablespoons unsalted butter, diced, plus extra for greasing the pan
• 2 kg. potatoes, peeled (cut the tuber lengthwise into four parts and cut into 0.5 cm thick pieces.)
• 2 tbsp. cream 10%
• 200 g feta
• 0.5 cup sour cream
• 1 tbsp. l. chopped chives
• Special equipment: baking dish measuring 22x32x5 cm (3.75 l); potato masher

Preparation:

1. Preheat oven to 200°C. Grease a 22x32x5 cm baking dish with butter.
2. Place the potatoes in the prepared pan, add the cream, and toss to combine. Spread the potatoes in an even layer and place a block of feta cheese directly on top in the center. Sprinkle with 1 tablespoon of salt and a few pinches of black pepper and arrange pats of butter on top. Cover with foil and bake until the cheese is bubbly and the potatoes are tender when pierced with a knife, about 1 hour 20 minutes.
3. Remove the foil. Mash the potatoes directly in the pan until smooth. Add sour cream. Season with salt and pepper. Cover the mashed potatoes with foil and return to the oven to warm through, about 10 minutes. Sprinkle with finely chopped chives and ground black pepper.
4. The puree can be made a day in advance. Let it cool in the pan to room temperature, then cover and refrigerate. To reheat, cover the pan with foil and bake at 200°C for 25-30 minutes.