Cheesy Mashed Potatoes

Source: My Original Creation!

I've been making mashed potatoes pretty much the whole time H and I have been together. I like variety, so I often change up what I use to make them. This is just one of my variations. I used buttermilk instead of milk since I had some leftover after making the Italian Buttermilk Pork Chops.

Ingredients

• 2 1/2 pounds russet potatoes, with the skins on, cut into chunks so they are all the same size. Smaller means less cook time
  
• 1/2-1/4 cup buttermilk
• 2 Tbsp butter
• 1/2 tsp garlic powder
• 2-4oz shredded mozzarella

Preparation

• Place potatoes in dutch oven, and add water to just cover the potatoes.
• Cook 30 minutes, or until fork inserted into a potato goes in easily.
• Strain potatoes and return to pan.
• Using a hand blender begin to mash potatoes.
• Gradually add buttermilk, butter, and garlic powder continuing to mix until desired consistency.
• Fold in shredded cheese.
• Serve.

Next Time- This recipe has so many variations. Usually I use red skin potatoes. Different cheeses are good, as is chopped scallions and bacon. I also normally use milk, but sour cream can also be used. Whatever you have on hand, or sounds good to you.