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 |
1 |
PREHEAT
oven to 400 degrees. Lightly butter a ceramic or glass 9x13” baking dish and set
aside.
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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.
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3 |
HEAT
warm milk in a separate pot over low heat along with spices and butter until butter is melted.
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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.
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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.
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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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