Wash, peel and cut each potato into four or six pieces. Submerge potatoes in cold water to prevent them from turning brown while you work your way through the process.
1 lb russet potatoes
Put cut potatoes in a cooking pot and cover them with water. Water should be 2 inches above the potatoes. Add a teaspoon of salt to the water. Bring the water to boil.
1 tsp salt
Reduce the heat to medium-high (enough to simmer) and cook until the potatoes are tender, approximately 15 minutes. Do not overcook the potatoes.
When the potatoes are cooked, drain them well using a colander. The potatoes should be really dry before proceeding to the next step.
Transfer them to a large mixing bowl. Use a potato masher to mash potatoes for 1-2 minutes. Scrape down the sides of the bowl and the masher if needed.
Make sure the potatoes are smooth before adding liquid or they'll remain lumpy.
Add whole milk and cheese to the mashed potatoes, then use a large spoon to stir and mix everything. This should take one minute, and the mashed potatoes become thicker and fluffier.
½ c Parmesan cheese, ½ c whole milk
Then add heavy cream and continue to mix until everything fully incorporated.
½ c heavy cream
Adjust seasoning if necessary.
salt & pepper
Garnish with parsley serve immediately.
1 tsp parsley