2 1/2 pounds (6 to 7 medium-sized) russet baking potatoes peeled and cut into 1 1/2 inch chunks |
3 tablespoons butter |
2 cups (about 6 ounces) chopped mushrooms such as chanterelle, cremini morel, oyster and shiitake |
bacon bits about 6 tablespoons mix in |
1/2 cup chopped green onions with some green tops |
1/2 cup (about 2 ounces) soft, spreadable cheese with garlic and herbs |
1/2 cup (about 2 ounces) shredded provolone |
1/2 cup (about 2 ounces) shredded fontina |
1/2 cup (about 2 ounces) grated fresh parmesan or asiago cheese |
1 teaspoon onion powder mix in |
1 teaspoon lemon pepper salt mix in |
1/2 cup warm milk |