YOU NEED:
- 1 pound Yukon gold or Idaho russet potatoes peeled and cubed
- 2 tablespoons unsalted butter
- 1 ½ tablespoons of Crosstown Steak Rub
- ¼ Cup Greek yogurt
- ¼ Cup of milk
- 1/2 cup feta cheese, divided
HOW TO:
- Start by putting the diced potatoes in a pot with salted water to boil. Usually a deep 2-quart sauce pan will work.
- Cook on high heat for at least 25 minutes, or until you can stab a potato with a fork and it immediately falls off.
- Drain the potatoes and then return to pot. Turn the heat to medium and then mash the potatoes with a potato masher while the steam releases from the mash.
- After the potatoes are mashed to satisfaction, reduce the heat to low and add butter, steak seasoning, Greek yogurt, 1/2 the cheese and milk. Stir until everything is warm and blended evenly.
- Serve topped with the remaining cheese.
Enjoy the flavor!
This dish can be made 24-48 hours ahead of time. Just cover and place in a refrigerator until you need until you need to bring it back up to temperature.
