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3 cups frozen or canned mixed vegetables (peas, carrots and corn)
1 1/2 cup sour cream, divided
1 1/2 cups mayonnaise
1 cup mozzarella cheese, grated
4 tablespoons butter
2 eggs, hard-boiled and finely diced (optional)
6 small dill pickles, chopped
Kosher salt and fresh ground pepper, to taste
PREPARATION
Set aside an 8×8-inch baking dish.
Place potatoes in a large stockpot and cover with cold, salted water. Place over high heat and bring to a boil. Cook until potatoes are very tender, 15-20 minutes. Drain potatoes and return to pot.
Mash potatoes very well and add the butter and 1 cup of the sour cream. Season well with salt and pepper and beat with an electric mixer on medium until smooth and well-combined. (If you’d like fluffier or less dense potatoes, you can add some milk too.) Spread potatoes into the bottom of the baking dish.
In a medium bowl, combine mixed vegetables (thawed if they were frozen), bologna, eggs (if using), mayonnaise, and remaining sour cream. Season to taste with salt and pepper. Spread vegetable mixture over the potatoes.
Sprinkle chopped pickles over the top, followed by the cheese. Enjoy!
