- Cook Time
- Prep Time
- 3 pounds large red skin or Yukon Gold potatoes
- Salt, to taste
- 1 cup fat-free evaporated milk
- 4 ounces Parmigano-Reggiano (imported Parmesan cheese) = 1 cup grated
- 1/2 teaspoon Freshly ground black pepper
1 Peel the potatoes and cut into pieces. Place in a large saucepan and cover with cold water seasoned with salt to taste
2 over pan and bring to a boil.
3 . Uncover and simmer for 20 to 25 minutes, or until the potatoes are fork tender.
4 Drain, reserving the liquid, and return to the hot pot.
5 Heat the milk.
6 On lowest speed of the portable mixer, start mashing the potatoes.
7 When they are broken into small pieces, gradually add the hot milk and whip until smooth.
8 Add the cheese and whip until melted. Add some of the reserved cooking water, as needed, for a fluffy texture.
9 Season with salt to taste and the pepper.
10 Serve warm.
Calorie Control Council