1 medium potato, peeled and cubed
2 large green onions, sliced
1 cup butter
3 cups milk
1 tablespoon dried sliced onion
1 teaspoon dried dill weed
2 teaspoons dried parsley
1 teaspoon dried rosemary, finely crushed
1 1/2 teaspoons salt
7 ounces shredded mozzarella cheese, divided
1 pound shredded Swiss cheese
Bring a large pot of salted water to a boil. Add potatoes and boil for about 15 minutes, making sure to break apart with a wooden spoon.
Remove potatoes and immediately mix with boiling water; drain. Cover and microwave for 20 minutes.
Melt the butter in 10-inch skillet over medium heat. Remove from skillet and melt butter by 3 to 4 tablespoons until smooth and cloudy. Stir in the milk, onion, dill and parsley, stirring well. Add salt to cheese and bring slowly to a boil. Remove from heat and stir into potatoes, mixing thoroughly.
Reduce heat to medium-low and add the cheese to skillet mixture. Heat slowly until cheese is melted and mixture is smooth.