Ingredients

• 12 russet potatoes (1 per guest)
• 4 pounds shredded mozzarella
• 4 sticks unsalted butter, cut into pieces
• Milk
• Kosher salt
• Fresh ground pepper
• Paprika

Prepare the Potatoes

Preheat the oven to 400 degrees. Pierce the potatoes all over, run them under cold water, then wrap them in aluminum foil. Place the potatoes on two sheet pans, then bake in the oven for at least one hour or until soft to the touch. Switch the pans half way through the baking time.

When the potatoes are soft, remove them from the foil, one at a time, peel the skin, and place the potatoes in a large bowl. Peel about half of the potatoes at one time. Add milk, maybe ¼ cup, two sticks of butter, and mash the potatoes with a potato masher. If the potatoes are not smooth enough, add more milk. You add the milk by feel; just a little at a time until you get the right consistency. Add some freshly cracked pepper to taste and a pinch of kosher salt. Fold in about 1 ½ pounds of the shredded mozzarella. Once the mozzarella is incorporated, taste the potatoes and add salt as necessary.

Transfer the potatoes to a 13 x 9 pyrex baking dish, smooth out the potatoes, then place the rest of the shredded mozzarella on the top of the potatoes. Once the potatoes have cooled, cover with plastic wrap, and refrigerate overnight.

Repeat with the remaining potatoes.

Reheat the Potatoes

The potatoes can be prepared 1 day ahead. On the day you are going to serve them, take the potatoes out of the refrigerator and let them come to room temperature. Sprinkle paprika over the top of the potatoes. Cook the potatoes at 325 degrees for about 45 minutes, or until the cheese has melted and is bubbly. Then serve!