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  1. Recipe:

    Sautee chopped onion, green onion/scallion, garlic and bacon (or other cured meat) in margarine

    Add peeled/cubed potatoes and toss with salt, pepper, garlic powder, onion powder and herbs de provence

    Stir in a carton of chicken stock

    Boil covered stirring occasionally until potatoes are falling apart

    Put half potatoes into blender with feta cheese and Greek yogurt and blend until thick and silky

    Use masher to mash remaining potatoes in broth and boil out excess water/ broth
    Turn off heat
    Fold blended potato mixture back into pot

    Serve with sprinkle of cheddar cheese, yogurt and chives on top

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