1 Tbsp. butter
4 pounds Russet potatoes, peeled, cut into 1” pieces
1 cup Longmont Dairy whole milk
1/2 cup Country Cream Butter, melted
1 1/2 cups shredded Tillamook Mozzarella cheese
1 cup freshly grated Longmont Dairy Select Gouda cheese
Salt and pepper to taste
1 cup, your preference: bread crumbs, potato chip crumbs, or cracker crumbs

Preheat oven to 400 degrees. Coat 13” x 9” baking pan with 1 Tblsp. butter. Boil potatoes in salted water until tender. Drain, and mash well. Mix milk and melted butter into mashed potatoes along with Mozzarella and 3/4 cup of the Gouda cheese. Season with salt and pepper.

Place potatoes into baking dish. Combine remaining Gouda Cheese and crumbs and sprinkle over mashed potatoes. (Recipe can be refrigerated at this time to be cooked later). Bake uncovered until topping is golden brown, about 20 minutes.

From Amy Willard’s recipe file
Mooo News November 2012