Yield
12 servings (serving size: about 2/3 cup)

How to Make It

Step 1

Place potatoes in a saucepan, and cover with cold water to 2 inches above. Add 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return the potatoes to pan over low heat; add remaining 1 teaspoon salt and butter to pan. Mash the potatoes with a potato masher to desired consistency.

Step 2

Add cheese and pepper to potato mixture; stir until cheese melts. Stir in milk; cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat; stir in parsley.

Ratings & Reviews

CandaceCH's Review

NHfooddude
November 24, 2011
Visually, these potatoes are beautiful. Their taste is alright.

ehighland's Review

CandaceCH
September 30, 2010
This recipe was amazing! We even added less than the called-for amount of parmesan to lower the fat content. We also eye-balled the milk to ensure that it attained the right consistency. Easy and great for a weeknight meal or company.

NHfooddude's Review

ehighland
November 30, 2008
I made this for Thanksgiving dinner. My family includes a lot of fussy eaters but even those who don't like mashed potatoes loved this dish (and requested the recipe). I used chives instead of parsley. It's also good with buttermilk in place of the milk.