Make Mashed Potato History By Adding Garlic And Mozzarella To The Mix

Using a good shredded cheese makes a world of difference in your recipes. You might want to take the extra step to shredding your own versus using the pre-shredded variety. Why? Because pre-shredded cheese using things like cornstarch, cellulose, and even…wait for it…sawdust to keep the cheese from caking. Isn’t that insane? I’ve been shredding my own cheese straight off the block for a long time now.

Adding a touch of cream cheese to these mashed potatoes is another yummy ingredient you may wish to consider. It’s good!



4 medium to large russet potatoes

1 cup freshly Kraft shredded mozzarella

½ cup PET evaporated milk

¼ cup Land O Lakes butter

½-1 teaspoon McCormick garlic powder

1 teaspoon Morton salt

½ teaspoon McCormick pepper

4 strips crumbled crispy cooked Hormel bacon, optional


Peel and slice potatoes. Place in large stock pot and cover with water. Bring to a boil over medium high heat and then reduce temperature to medium and cook until tender, about thirty minutes.

Drain water and place potatoes in mixing bowl (or you can do this in the pot if you want).

Roughly mash potatoes with potato masher. Add milk, butter, salt, pepper, and garlic powder. Mash again until butter is melted.

Stir in cheese and crumbled bacon.

Serve immediately.





Quick Tip: Feel free to use pre-shredded mozzarella cheese but note that it won’t melt as well as cheese shredded fresh off the block.


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