Servings
16
Prep Time
15 Min
Cook Time
30 Min
Ingredients
| 3 lbs | red potatoes, washed and quartered |
| 1 tbsp. | kosher salt |
| 4 cloves | garlic |
| ½ cup | salted butter |
| 1 cup | sour cream |
| ¾ cup | whole milk |
| 1 tsp. | salt |
| ½ tsp. | paprika |
| ½ tsp. | ground black pepper |
| 1 cup | Borden® Cheese sharp cheddar shreds |
| 1 cup | Borden® Cheese medium cheddar shreds |
| 1 cup | Borden® Cheese mild cheddar shreds |
| 1 cup | Borden® Cheese whole milk mozzarella shreds |
| 6 | green onions thinly sliced, reserve 1/2 cup and chop remainder |
| ½ lb. | bacon, cooked, drained and chopped, if desired |
Steps
| 1 |
PREHEAT
oven to 400 degrees. Lightly butter a ceramic or glass 9x13” baking dish and set
aside.
|
| 2 |
PLACE
potatoes in a pot and just cover with cold water, add garlic cloves, 1 tablespoon kosher
salt, bring to a boil and cook until very tender. Drain and return potatoes to hot pan, shaking to
dry.
|
| 3 |
HEAT
warm milk in a separate pot over low heat along with spices and butter until butter is melted.
|
| 4 |
MASH
potatoes adding milk mixture until smooth. Add all of the mild cheddar and whole milk
mozzarella, chopped green onions, and sour cream stirring until just combined.
|
| 5 |
PLACE
1/2 of potato mixture on the bottom of baking dish. Top with 1/2 each of sharp and
medium cheddars, and half of bacon if desired. Layer remaining potatoes and top with
remaining cheese.
|
| 6 |
BAKE
until potatoes are bubbly and cheese is just beginning to brown. If
desired, top with remaining bacon and return to oven just to warm bacon through, 2-5 minutes.
|
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