6 pounds Yukon potatoes (approximately 9 medium – large potatoes), scrubbed, peels left on, quartered

kosher salt, as desired

3 cups 2% milk, heated to just below simmer

1/2 cup (1 stick) unsalted butter, melted

freshly cracked black pepper, as desired

1 cup freshly grated Parmesan cheese

Method:

1.     In a large pot, add potatoes and generously season with salt.  Cover with 2 inches of cold water.  Over medium heat, bring water to a boil then reduce to a simmer and allow potatoes to cook until easily pierced with a fork, approximately 15 minutes.

2. Strain potatoes and return to the dry pot allowing steam to evaporate.

3. In a separate medium saucepan, add milk and butter. Over medium heat, bring to just below a simmer and butter melts.

4. Add half of the simmering milk mixture to the potatoes and using a potato masher, mash the potatoes until smooth. Continue to add warm milk until desired creaminess. Alternatively, before you add the milk, pass the potatoes through a ricer or food-mill for an even smoother consistency.

5. While the potato and milk mixture are still hot, fold in freshly grated Parmesan cheese. Adjust seasoning to taste with salt and pepper and serve while hot. Note: Parmesan cheese is naturally salty so make sure you adjust seasoning after you have added the cheese.

Kitchen Note:  If you want a richer potato, use whole or heavy cream in place of 2% milk. Use more or less Parmesan depending on desired saltiness. These potatoes are still excellent without Parmesan for those that may want to omit it altogether. Note: 1 large Yukon weighs 12 ounces.