A delightful and creamy potato dish enhanced with herbs and mushrooms, perfect for any meal.
Combine the potatoes, flour, rosemary, dill, basil, mozzarella, colby-jack, parmesan, salt, pepper, and paprika in a large mixing bowl.
Mix the ingredients thoroughly to ensure even seasoning.
Heat the butter in a large skillet over medium heat.
Ensure the butter is fully melted and slightly bubbling before proceeding.
Add the mushrooms to the skillet and sauté for 2 minutes.
Stir occasionally to prevent sticking and to cook evenly.
Add the green onions and garlic to the skillet and cook for another minute.
Cook until the garlic is fragrant but not browned.
Stir in the pimientos, potato mixture, and milk, mixing well.
Ensure the milk is evenly distributed throughout the mixture.
Cook the mixture until the milk begins to bubble.
Stir occasionally to prevent sticking.
Reduce the heat, cover the skillet, and cook, stirring occasionally, until the potatoes are tender, about 40 minutes.
Check the potatoes for doneness by piercing with a fork.
Serve the dish warm, garnished with additional fresh basil if desired.
Serve immediately for the best flavor and texture.
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