Serves: 4
Prep Time: 15 mins
Cook Time: 15 mins
Ingredients
1kg Dutch cream potatoes, peeled and quartered
6 tablespoons butter, at room temperature
1 cup Norco Full cream milk
1 teaspoon Coles sea salt
Cracked black pepper
1 cup grated parmesan cheese
Method
1. Place the potatoes into a large pot filled three-quarters full of cold water. Bring to the boil, then reduce to a simmer and cook until fork-tender, about 10–15 minutes.
2. Strain the boiled potatoes and return them to the pot. Add the butter and Norco Full Cream Milk. Using a potato masher, mash the potatoes until smooth with no lumps. Add a little more milk if the potatoes seem too dry.
3. Season with salt and cracked black pepper to taste.
4. Stir in half the parmesan cheese, mixing well to combine. Add the remaining parmesan, stirring quickly to bring the potatoes together, and serve immediately with extra parmesan grated on top.