4 yukon gold potatoes, peeled and cubed
1 C grated parmesan cheese
2 tsp freshly ground black pepper
2 tsp salt
4 Tbl butter
1/2 cup milk
Put potatoes in a large sauce pan and cover with tap water. Make sure the water line is about 1/2-inch or more above the potatoes. Bring the potatoes to a boil. Cook them on a low boil for 15 to 20 minutes until they are fork tender. Drain the water and return potatoes to pan. Add the cheese, pepper, salt, butter, and milk. Mash until the potatoes are your desired consistency.
1 C grated parmesan cheese
2 tsp freshly ground black pepper
2 tsp salt
4 Tbl butter
1/2 cup milk
Put potatoes in a large sauce pan and cover with tap water. Make sure the water line is about 1/2-inch or more above the potatoes. Bring the potatoes to a boil. Cook them on a low boil for 15 to 20 minutes until they are fork tender. Drain the water and return potatoes to pan. Add the cheese, pepper, salt, butter, and milk. Mash until the potatoes are your desired consistency.
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