Place potatoes in a saucepan, and cover with cold water to 2 inches above. 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.
Add cheese and pepper to potato mixture; stir until cheese melts. Stir in milk; cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat; stir in parsley.
This recipe was amazing! We even added less than the called-for amount of parmesan to lower the fat content. We also eye-balled the milk to ensure that it attained the right consistency. Easy and great for a weeknight meal or company.
I made this for Thanksgiving dinner. My family includes a lot of fussy eaters but even those who don't like mashed potatoes loved this dish (and requested the recipe). I used chives instead of parsley. It's also good with buttermilk in place of the milk.
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