Viral Easter Potatoes

Viral Easter Potatoes

Every year, this recipe gets a lot of eyes on social media–and for good reason! They’re the creamiest, cheesiest, most delicious Easter potatoes on the Internet! Make them and see!

Makes a 9×13 casserole
Prep time 15minutes
Cook time 50 minutes

8-10 medium Yukon gold potatoes
1 yellow onion, sliced
1 tablespoon butter
3 cloves garlic, chopped
8 ounces soft cream cheese
Salt and pepper to taste
3 cups heavy cream
1/2 cup milk
1 tablespoon flour
3/4 cup crumbled feta, plus 2 tablespoons set aside
1/2 cup chopped fresh dill, plus 2 tablespoons set aside

1. Boil potatoes in a large pot of salted water 15-20 minutes until knife tender but not completely cooked through. Drain, rinse, and set aside to cool.   

2. Preheat oven to 350 degrees. In a large sauce or sauté pan, cook onions in butter over medium heat until translucent. Add garlic and sauté 2 more minutes until garlic is tender.   

3. Add cream cheese. Add salt and pepper. Once cream cheese is melted, add cream and milk. Cook 1-2 minutes, stirring often until everything begins to come together.    

4. Sprinkle flour over the mixture. Stir to combine. Cook 1-2 minutes. Add 3/4 cup feta and 1/2 cup fresh dill. Stir to incorporate.   

5. Slice or dice potatoes, whichever you prefer. Lay them in a 9×13 pan.  

6. Pour hot cream cheese mixture over potatoes. Sprinkle with remaining feta. Bake uncovered 15-20 minutes until the top begins to turn a light golden brown. Once potatoes are cooked perfectly, remove from the oven and sprinkle with the remaining fresh dill.  A squeeze of lemon to finish the dish is lovely but optional. Enjoy!