|3 lbs||red potatoes, washed and quartered|
|1 tbsp.||kosher salt|
|½ cup||salted butter|
|1 cup||sour cream|
|¾ cup||whole milk|
|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|
PREHEAT oven to 400 degrees. Lightly butter a ceramic or glass 9x13” baking dish and set aside.
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.
HEAT warm milk in a separate pot over low heat along with spices and butter until butter is melted.
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.
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.
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.