INGREDIENTS
2 1/2
lbs russet potatoes (washed and peeled)
1/2 lb
portobello mushrooms (large)
1 1/2 cups
shredded Mozzarella cheese
6 oz
sharp white cheddar cheese (grated)
heavy whipping cream
1/2 cup
sour cream
1/3 cup
mayo
3 cloves
garlic
1 tsp
thyme
Salt (fresh cracked pepper)