Mashed Potatoes with Parmesan Cream

• 6 pounds large Yukon Gold potatoesscrubbed, peeled and cut into large chunks
• Kosher salt
• Pepper
• 1 1/2 sticks unsalted butter
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 1 1/4 cups freshly grated Parmigiano-Reggiano cheese

1. In a pot, cover the potatoes with water; bring to a boil.
2. Add a generous pinch of salt and simmer over moderate heat until tender, 20 minutes.
3. Drain.
4. Meanwhile, in a saucepan, combine the butter, cream and milk; bring to a simmer.
5. Add the cheese and let stand for 1 minute; whisk until smooth.
6. Pass the warm potatoes through a ricer into the pot.
7. Fold in the Parmesan cream.
8. Season generously with salt and pepper and serve.

chunks, kosher salt, pepper, butter, heavy cream, milk, cheese

Taken from www.foodandwine.com/recipes/mashed-potatoes-parmesan-cream (may not work)