Buttery Parmesan Mashed Potatoes

I didn't exactly make this. Dad made it on Christmas and it was really good.

Bon Appetit, December 2009

8 Servings

4 1/4 to 4 1/2 lbs Yukon Gold potatoes, unpeeled, scrubbed, cut into 1 inch wide wedges

1/2 cup (stick) butter, diced

1 cup (or more) whole milk

1 1/4 cups freshly grated Parmesan cheese, divided

Fresh Italian parsley springs (optional)

Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain potatoes and return to same pot. Add butter and mash well. Mix in 1 cup milk, then 1 cup cheese. Season to taste with salt and pepper, adding more milk by tablespoonfuls to reach desired consistency. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm covered in 350 F oven 30 to 40 minutes, stirring occasionally.

Mound potatoes in bowl. Sprinkle with remaining 1/4 cup cheese. Garnish with parsley sprigs, if desired.