Clean the potatoes beforehand. Make sure you scrub off any dirt and rinse under cold running water.
Peel the potatoes and you can cut them into chunks or leave them whole.
Place the potatoes into a pot and add enough cold water to cover the potatoes. Add the pot to the stove and turn the heat on high.
Allow the water to come to a boil and season with a pinch of salt or throw in 1/2 cube of chicken bouillon. Allow the potatoes to cook until they can be easily pierced with a fork.
Once the potatoes are done, drain the potatoes in a colander and allow them to dry.
In the meantime, in a clean pot over low heat add a stick of butter and allow it to slightly melt/soften. Throw in the potatoes and turn off the stove.
Mash the potatoes until you get the consistency or texture that you like. Note: don’t overwork the potatoes.
Pour in the warm milk or half and half. Add in the mozzarella cheese, salt/pepper, and garlic & herb seasoning.
Tip: If you like mashed potatoes on the chunky/thick side use less milk. If you want thin mashed potatoes, continue to add warm milk until you reach the consistency you like.
Stir everything together until it’s nicely mixed and the cheese is melted. Do a taste test and make any adjustments if needed.
Add more softened butter on top and garnish with parsley or chives.
Serve warm or immediately.
