9 to 10 medium (3 lbs) red skinned potatoes, cut into quarters
4 to 6 large cloves garlic, peeled
¾ cup warm water
½ cup (1 stick) REAL butter, softened
¼ tsp. salt
¼ tsp. pepper
2/3 cup grated Parmesan cheese
2 Tbsps. fresh chopped parsley (optional)

In large saucepan or Dutch oven, cook potatoes and garlic in boiling water and cover until tender, 15 to 20 minutes. Drain potatoes and garlic; mash. Add milk, butter, soft and pepper; mix well. Stir in Parmesan cheese. Transfer to serving bowl. Sprinkle with parsley and top with additional butter, if desired. Makes 8 servings.