2 1/2 potatoes (Idaho’s are the best) peel and cut into small chunks
3/4 cup of milk
2 1/2 tablespoons butter
1/2 teaspoon salt
3/4 teaspoon black pepper
1/2 cup grated sharp cheddar cheese
2 tablespoons chopped fresh parsley
Cook potatoes in a large pot for about 15 minutes of until tender. Drain cooked potatoes and return in a pan. With a masher, put warm milk in pan, butter, salt, pepper and beat until smooth. Then add cheese and parsley and stir in. Serves 4-6 people.