BEST-EVER MASHED POTATOES WITH SALAMI AND MOZZARELLA

(Serves 6-8)

• 6-7 large potatoes (Russet, Idaho or Yukon Gold)
• 1/2 lb. mozzarella, cubed
• 3 tablespoons grated Romano cheese
• 1/8 lb. hard salami, minced
• 8 tablespoons (1 stick) butter
• 1/2 cup milk
• 1/2 cup breadcrumbs
• salt & pepper

Preheat the oven to 350°F.

Peel the potatoes and cut into 1-inch chunks. In a saucepan, combine the potatoes with cold water to cover, add salt, and bring to a boil. Cook the potatoes until they are tender, then drain. Mash the potatoes and add 6 tablespoons of the butter and then the milk. Whip until the potatoes are smooth. Stir in the mozzarella, romano cheese and salami. Add salt and pepper to taste. Use 1 tablespoon of the remaining butter to grease the bottom and sides of a high-sided casserole dish. Then, coat the bottom and sides with the breadcrumbs. Spoon the potato mixture into the dish and dot the top with butter. Bake at 350°F until the top is golden brown, approximately 30 minutes.

Be careful - this dish is VERY hot when it comes out of the oven!

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