4 large baking potatoes, about 2 pounds, peeled and cut into 1-inch pieces 1 cup warm milk 2 Tblsp butter, room temperature 4 oz shredded mozzarella cheese 4 oz shredded sharp Cheddar cheese 1/4 tsp ground black pepper 1/4 tsp salt 1/4 tsp paprika dash of red pepper
Cook potatoes in boiling water until tender. Drain well. Put potatoes back in saucepan; stir over low heat until dry, about 2 minutes. Remove from heat. Mash, adding about 1/2 cup milk and butter. Add cheese and seasonings. Mix well, adding remaining milk until desired consistency is reached.
