2 pounds Russet Potatoes, peeled and quartered
6 tablespoons freshly ground Pecorino Romano cheese
1/4 teaspoon black pepper
1/4 cup cream of milk
3 tablespoons chopped fresh Italian parsley
Serves 4 To 6
Put the potatoes into a large saucepan with enough water to cover by 2 inches. Cover the pan and bring to a boi over high heat. Once the water reaches a boil, uncover, reduce the heat to medium-low and cook for 15-20 minutes, until the potatoes are so soft they will break with pressure from the back of a spoon. Drain well and return the potatoes to the pan. Add the cheese, black pepper, cream or milk and parsley and beat with an electric mixer until creamy. The potatoes are ready to serve.