Italian-Style Mashed Potatoes

Using up stuff again.  I had a few cheese balls left from the skewers, plenty of herbs, and some milk and butter.  All I needed for this was a pound of potatoes.

I almost always leave the skins on my potatoes when I mash them because that's where most of the vitamins are.  It also produces a more rustic look.  I realize that not all kids will eat mashed potatoes that aren't smooth, but you should be able to convince adults to get over it and eat what they're served.

The kale is just there so you can see the potatoes better.  Cream on white isn't much contrast.  Notice that most photos of mashed potatoes have a dark background.

1 lb Yukon gold potatoes
*4 oz mozzarella
*1 tsp dried oregano
*1 tsp dried basil
2 Tb butter
*1/2 C milk
Salt to taste

1.  Cut potatoes into chunks and simmer until easily pierced by a fork, 15 to 20 minutes.  Drain.  While that's happening, chop mozzarella into small pieces so they melt evenly.

2.  Into a stand mixer with the paddle attachment, place potatoes, oregano, basil, and butter.  Beat until mostly smooth and butter is melted, then add milk in a steady stream.  Taste and add salt as necessary.

3.  Beat in cheese pieces until mostly melted.  You may end up with strings or unmelted bits.  That's fine.  Serve hot.

Difficulty rating  π