Parmesan - Black Pepper Mashed Potatoes
- 4 Russet potatoes
- 1 C. shredded parmesan cheese
- Course grind black pepper
- 2 tsp. salt
- 4 Tbs. butter
- 1/2 C. milk or cream or sour cream
Peel potatoes and cut into 1-inch wide disks. (They'll look like little white hockey pucks.) Put them in a 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. You can tell when they are done by poking them with a sharp knife. If it slides through easily, you're ready to drain them. Drain the water out. Add the cheese and add pepper to taste (just so you see the black spots; about 2 tsp should do it), the salt, the butter, and the milk, cream or sour cream. Mash the potatoes with your mixer. Quit when you have them to the consistency you like.
Serves 4 to 6.