5lbsyellow potatoes(peeled or unpeeled), quartered
8ozpackage cream cheese, at room temperature
1lbblock mozzarella, divided
Salt and pepper, to taste
Preheat oven to 375°F and lightly grease a 9- x 13- inch pan.
While the oven is preheating, place the potatoes and garlic in a large pot and cover with water. Heat over the stove top until boiling. Boil 15 minutes, or until the potatoes are fork tender. Drain and return to pot.
Mash the potatoes (either with a potato masher or hand mixer). Blend in the cream cheese and butter, allow to cool for a few minutes then stir in the egg. Once the egg is added, slowly pour in the milk and blend until fully incorporated and the potatoes are a little more liquidy than regular mashed potatoes. Use more milk, if needed, but do not add so much that the milk can no longer be absorbed by the potatoes.
Spread half of the potatoes evenly into the prepared pan. Cut three-quarters of the Mozzarella into small cubes and sprinkle evenly over the top of the potatoes in the pan. Spread the remaining potatoes into the pan on top of the cubed Mozzarella.
Bake 25 minutes. Meanwhile, shred the remaining one-quarter of mozzarella. Remove potatoes from oven, sprinkle shredded cheese over top and bake an additional 20 minutes, or until the edges begin to slightly brown. Serve hot.