Potato and Smoked Mozzarella
Rec.food.recipes/Cendra1998
Makes 6 servings

2 lbs Yukon gold or new potatoes
4 large cloves garlic, peeled
1 to 1 1/2 cups buttermilk
1/2 cup chopped fresh basil
Salt and white pepper to taste
8 oz smoked or fresh mozzarella, thinly sliced

Scrub but do not peel potatoes. Put into a large saucepan with garlic, cover with water and boil until tender. Drain and mash the potatoes and garlic with a masher or in food mill. Stir in 1 cup buttermilk and the basil. Add more buttermilk until you reach a creamy consistency. Season with salt and pepper.

Spoon half of the potatoes into a shallow casserole and top with half of the mozzarella slices. Top with the remaining mashed potatoes and arrange the remaining mozzarella on top. (Casserole may be refrigerated or frozen at this point.)

Preheat oven to 375. Bake the casserole for 20 -25 minutes, until mixture is bubbly and top is browning.