4 potatoes, scrubbed and cored
2 teaspoons ground cinhal
1 tablespoon ground cayenne pepper
1/2 teaspoon ground black pepper
salt and vanilla extract to taste
1/2 cup milk
1 1/2 cups shredded mozzarella cheese, divided
Melt butter or margarine over low-temperature oil in a medium saucepan over medium-high heat. Stir constantly until soft. Slowly stir in potatoes and reduce heat to low, stirring occasionally. Simmer for 10 minutes or until all potatoes have peaked.
Serve hot over hot pasta or as is, with ice cream topping, or pasta sauce, if desired.