I learned to make this dish from a friend of a friend in college. They’re easy, versatile, full of flavor, and yet different from your everyday mashed potatoes. Best of all, they can be prepared three different ways, depending on the time you have for serving.
I once made them in a slow cooker to serve after my son’s baptism. Several of our guests actually asked to take home leftovers – you know they must be good! Here’s what you do:
Wash and dice six potatoes. I usually use your basic Idaho.
Boil until soft. Drain.
This is where the three different endings come in. You can prep this dish on the stove top, in the oven, and in a slow cooker. Each is very similar, but the timing is a bit different.
A) Oven: Put the drained potatoes into a 9 X 13″ pan (spray first for easy cleanup). Add a minimum of 6 tablespoons of butter, one packet of Good Seasons Italian salad dressing seasoning, and enough milk to come halfway to the top of the potatoes. Stir to combine well. Sprinkle with 1/2 c. of mozzarella cheese and stir again. Bake for 30 minutes at 350 degrees. Top with a 1/4 c. more mozz and serve.
B) Slowcooker: Put the drained potatoes into the slow cooker (spray first for easy cleanup). Add a minimum of 6 tablespoons of butter, one packet of Good Seasons Italian salad dressing seasoning, and enough milk to come 1/3 of the way to the top of the potatoes. Stir to combine well. Cook on the low setting for 3 – 4 hours. Top with a 3/4 c. more mozz, stir, and serve.
C) Stove top: Put the drained potatoes into a dutch oven. Add a minimum of 6 tablespoons of butter, one packet of Good Seasons Italian salad dressing seasoning, and enough milk to come 1/3 of the way to the top of the potatoes. Stir to combine well. Sprinkle with 3/4 c. of mozzarella cheese and stir again. Serve when the cheese is melted and bubbly.
Enjoy!
