Mozzarella & Potato Bake

This was a really good side dish.  It was a nice twist on mashed potatoes.  I served it with a grilled flat iron steak and roasted Brussel sprouts.

2 pound potatoes
1/2 pound fresh mozzarella balls
1/2 cup grated Parmesan
3 tomatoes
1 oz butter
1/4 cup milk
1 tsp oregano
1 tsp basil
pepper & salt to taste

Peel and boil the potatoes in salted water for 25 minutes, until completely tender and mash them. 

Add 1 tbsp of butter and 1/4 cup warm milk and mash into potatoes.  The mashed potatoes will stay thick and firm, but that’s okay.  Season with salt and pepper liberally.

Place into a small casserole dish.  Top with half of the sliced mozzarella, sprinkle with basil, then tomatoes and then the remaining mozzarella.  Bake in a 400 degree oven for 25 to 30 minutes or until golden brown and bubbly.