Cheesy Twice-Baked Potato Mash

By tschnet1

Ingredients

• 6 russet potatoes
• 1 cup mini mozzarella balls
• 1/2 cup Gruyere or Swiss cheese, grated
• 1/2 cup Parmesan cheese, grated
• 1/2 cup heavy cream or whole milk
• 1/4 cup (1/2 stick) unsalted butter, cubed
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp dried oregano
• 1/4 tsp nutmeg
• kosher salt and freshly ground pepper, to taste

Details

Adapted from facebook.com

Preparation

Step 1

Preheat oven to 400º F.

Place potatoes in oven and bake for 50-60 minutes, or until fork tender.

Remove from oven and, once cool enough to handle, scrape out insides into a large bowl.

Stir in heavy cream and butter and mix until creamy, then season generously with salt and pepper and add nutmeg.

Transfer potato mixture to a large baking dish and top with Parmesan and Gruyere. Spread mozzarella balls evenly over the top, then season with rosemary.

Place baking dish in oven and bake for another 20 minutes, or until cheese is melted and bubbly.

Remove from oven and let cool 5 minutes before serving.