“For He satisfies the longing soul, and fills the hungry soul with goodness.” Ps 107:9 (NKJV)
- 8 Potatoes (enough to cover the bottom of a 6 quart pot)
- 1 stick Butter (8 ounces)
- 1/2 cup Milk
- 1/2 cup shredded Parmesan Cheese
- Salt & Pepper to taste
Put whole potatoes in 3 quart pot, add enough cold water to cover them, put lid on pot and cook on high heat. Bring to a boil and remove lid. Continue cooking till soft, test by putting a fork through the largest potato, if it goes through easily and potatoes begin to crack, they’re done. Drain hot water and transfer potatoes to a plate, let cool slightly. You can pour cold water on them under the faucet to facilitate the cooling. Wash the pot to reuse, peel potatoes and add back to pot. Mix in the butter, milk, parmesan cheese and salt & pepper while mashing potatoes. I used an electric mixer the last time.
I just saw a friend make these with parmesan cheese and an enormous amount of butter! She said her father used to use chicken fat until they heard that was bad for you, so they replaced it with the cheese.
My cousin used to warm the butter in the milk in a separate pot before adding to the potatoes. She also added olive oil to everything she made.
Some people add sour cream, too and leave the skins on. It’s your choice, just add a little liquid at a time to get the right consistency. Leftovers can be reheated in a frying pan with olive oil and butter.