Crusty Potatoes

1 5-pound bag potatoes (Best to use small red russet potatoes). Scrub potatoes but don’t peel them

1 stick butter

1 pound grated mozzarella cheese

1 container grated Romano or Parmesan cheese

Milk (about 3/4 cups)

6 cloves garlic (or a lot of powdered garlic)

Boil potatoes with olive oil and garlic cloves or garlic powder. Drain when they’re tender enough to pierce through with a fork. Smash potatoes with butter and milk until you have a creamy consistency. Stir in the cheeses. Butter a large baking dish, put potatoes in it and bake in a 350 degree oven until brown and crusty (about 1 1/2 to 2 hours).