Parmesan Mashed Potatoes

This is my favorite recipe for mashed potatoes.  Unfortunately, it's not my wife's favorite.  

UPDATE: Reducing the amount of milk and cream a tiny bit transformed this into my Sweet LAdy Wife's favorite.

You see, to her, mashed potatoes must have lumps.  If not then the the consistency reminds her of the mashed potatoes you get by using those gawd-awful potato flakes that come in a box.  I'll admit, those are truly bad.

These are different. They have a rich flavor that can come only from gobs of butter and cheese.  Be sure to use authentic imported Parmigiano Reggiano. And use Yukon Golds instead of Russets to avoid ending up with a gluey mess.

Parmesan Mashed Potatoes

3.5 – 5 pounds Yukon Gold potatoes, peeled, quartered, and rinsed

2 teaspoons kosher salt

1.5 cups whole milk

1/2 cup heavy cream

1 stick unsalted butter

1 cup freshly grated Parmigiano Reggiano

Salt and pepper

Put the quartered potatoes in a large saucepan with enough water to cover. partially cover the pot and bring to a boil. Uncover, add the kosher salt, and reduce the heat so the water boils gently.  Cook until the potatoes are tender when pierced with a fork.

Meanwhile heat the milk and cream in a separate saucepan until hot but not boiling.

When the potatoes are done, drain them and return them to the still hot pot you cooked them in for about a minute – shaking the pot occasionally - to dry them.  Use a ricer or food mill to mash the potatoes.  Blend the butter and Parmigiano into the potatoes. Gradually add the hot milk/cream mixture until you reach the desired consistency.  Salt and pepper to taste.