For the whipped feta:

1. In a high-powdered food processor or blender, combine the feta, cream cheese, lemon juice, honey, crushed garlic cloves, and black pepper. Pulse together until the mixture is completely smooth and creamy, stopping to scrape down the sides of the vessel, as needed. Then set the whipped feta aside.

For the crispy potatoes:

1. Preheat the oven to 400°F. Line a baking sheet with foil or use cooking spray to lightly coat and then set aside.
2. Bring a pot of salted water to a boil over medium-high heat and then add in the potatoes. Boil the potatoes for about 15-20 minutes or until the potatoes are fork-tender when pierced.
3. Drain the potatoes and spread them onto the prepared baking sheet. Use a fork/potato masher or the bottom of a glass to gently press down onto the potatoes to smash them open a bit.
4. In a small bowl, combine the butter, olive oil, and minced garlic together and stir to combine. Evenly drizzle the mixture (or use a pastry brush) over the potatoes. Toss together to fully coat. Note: feel free to season the potatoes with salt/pepper, to taste.
5. Roast the potatoes until golden brown and crispy, about 20-25 minutes or until desired crispiness level is achieved.
6. Add the whipped feta into a bowl or spread it onto a serving platter and top/pair alongside the crispy garlic potatoes. Garnish with fresh dill and a few cracks of freshly ground black pepper, if desired. Enjoy!