Layers of Potatoes And Smoked Mozzarella

• 2 pounds Yukon gold potatoes
• 4 large cloves garlic, peeled
• 1 to 1 1/4 cups nonfat or low-fat buttermilk
• 1/2 cup chopped fresh basil
• Salt and white pepper to taste
• 8 ounces smoked or fresh mozzarella, thinly sliced

1. Scrub the potatoes.
2. Cover with water, add garlic and cover pot, boiling until potatoes are tender, about 20 to 30 minutes, depending on size.
3. When potatoes are cooked, drain and peel.
4. Mash them, while they are hot, with the garlic, using a masher or food mill.
5. Stir in the buttermilk and basil.
6. Season with salt and pepper.
7. Spoon half of the potatoes into a shallow casserole, and top with half of the mozzarella slices.
8. Top with the remaining mashed potatoes, and arrange the remaining mozzarella slices on top.
9. Refrigerate or freeze.
10. To serve, defrost, if the potatoes have been frozen.
11. Return to room temperature.
12. Preheat oven to 375 degrees.
13. Bake the potatoes and cheese for 20 to 25 minutes, until mixture bubbles and top is browning.

gold potatoes, garlic, nonfat, fresh basil, salt, fresh mozzarella

Taken from cooking.nytimes.com/recipes/1257 (may not work)