Serves: 6

Cook Time: 50 Minutes

Ingredients

• 2 pounds Idaho potatoes, peeled and cut into 1-inch chunks (about 5
• cups)
• 3/4 cup hot milk
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cups olive oil
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground pepper
• 3/4 cups sundried tomatoes, finely chopped
• 1/4 cup fresh chives, chopped (save 1 tablespoon for garnish)
• 1/4 cup feta cheese, crumbled
• (Have 1/2 cup hot milk on hand to add to your potatoes if needed for creamier consistency)

Steps

In a large pot, place potatoes and add enough water to cover. Cook 13 to 15 minutes or until very tender. Drain potatoes in colander. Return cooked potatoes to pot.  With potato masher, mash in hot milk, 4 butter, salt and pepper. Beat with wooden spoon until potatoes are smooth and creamy. Set potatoes aside and keep warm.

Meanwhile, in a small saucepan over low heat, combine the olive oil and sundried tomatoes. Heat through until very warm, but not boiling. The oil will turn a slight pink from the tomatoes. Season with salt and pepper, remove from heat and set aside. Stir the sundried tomato mixture into the warm mashed potatoes. Lastly, fold in the chopped chives and feta cheese. Garnish with chopped chives. Serve warm.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.