Baked Mashed Potatoes With Parmesan Cheese

• 1 1/2 pounds Yukon gold or russet potatoes
• Salt to taste
• 1 cup coarsely chopped onions
• 1 cup milk
• 2 tablespoons butter
• Freshly ground white pepper to taste
• 18 teaspoon freshly grated nutmeg
• 2 tablespoons grated Parmesan cheese

1. Peel the potatoes and rinse well.
2. Cut the potatoes lengthwise in half.
3. Cut each half into 4 pieces.
4. There should be about 4 cups.
5. Put the potatoes in a saucepan with water to cover.
6. Add salt and the onions and bring to a boil.
7. Simmer 12 to 15 minutes or until the potatoes are tender.
8. Drain.
9. Put the potatoes through a food mill or potato ricer and place in a saucepan.
10. Preheat the broiler.
11. Heat the milk in a saucepan.
12. Add the butter to the potatoes and stir with a wooden spoon until the butter is melted.
13. Add the hot milk gradually, stirring with a wooden spoon.
14. Add salt, pepper and the nutmeg.
15. Blend well.
16. Spoon the potatoes into an oven-proof serving dish (an oval dish measuring 1 1/2 by 6 1/2 by 9 1/2 inches is suitable).
17. Smooth the top of the potatoes with a spatula.
18. Sprinkle with the cheese and place under the broiler until nicely browned.

gold, salt, onions, milk, butter, freshly ground white pepper, nutmeg, parmesan cheese

Taken from cooking.nytimes.com/recipes/3079 (may not work)