Parmesan and Black Pepper Smashed Potatoes

Ingredients

• 3 pounds baking potatoes peeled cut into 1-inch pieces
• 0.8 teaspoon pepper black freshly ground
• 2 tablespoons butter 
• 0.3 cup flat-leaf parsley fresh chopped
• 1.5 cups milk 2% reduced-fat
• 6 ounces parmigiano-reggiano cheese freshly grated
• 1.3 teaspoons salt divided

Equipment

• frying pan
• sauce pan
• potato masher

Directions

1. Place potatoes in a saucepan, and cover with cold water to 2 inches above.
2. Add 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return the potatoes to pan over low heat; add remaining 1 teaspoon salt and butter to pan. Mash the potatoes with a potato masher to desired consistency.
3. Add cheese and pepper to potato mixture; stir until cheese melts. Stir in milk; cook 1 minute or until thoroughly heated, stirring frequently.
4. Remove from heat; stir in parsley.