Romano Potatoes

• 2 lbs red potatoes
• 1/2 cup butter
• 2 teaspoons garlic, minced
• 4 tablespoons romano cheese, shredded
• 1/2 cup whole milk
• 1/2 cup monterey jack cheese, shredded
• 1/2 cup cheddar cheese, shredded
• 2 tablespoons green onions, sliced
• 2 teaspoons salt
• 1 teaspoon fresh cracked pepper
• 1 teaspoon paprika

1. Boil potatoes a day ahead. Cover and place in refrigerator. Cut potatoes into quarters and place in large mixing bowl.
2. Place butter and garlic in saucepan and heat until butter is melted. Pour over potatoes.
3. Add 3 Tablespoons romano cheese, milk, jack cheese, cheddar cheese, green onions, salt, pepper and paprika.
4. Squish potato mixture through your fingers, mixing thoroughly, yet leaving large potato chunks.
5. Transfer to sprayed 9x13 casserole dish.
6. Sprinkle 1 Tablespoon romano cheese on top.
7. Bake at 350 degrees for 35 minutes.

red potatoes, butter, garlic, romano cheese, milk, monterey jack cheese, cheddar cheese, green onions, salt, fresh cracked pepper, paprika

Taken from www.food.com/recipe/romano-potatoes-252062 (may not work)