·         2 1/2 pound potatoes, Red skinned or Yukon Gold, peeled and cut into quarters
·         3 tablespoon butter
·         1/2 cup freshly shredded Parmigiano-Reggiano
·         3/4 cups milk, heated
·         1 1/2 teaspoon salt, or to taste
·         Freshly ground black pepper, to taste

Boil the potatoes in a pot with salted water to cover, until very tender, 25 to 30 minutes.
Do not overcook.
When the potatoes are done, drain, and put them through a food mill. 
Return them to the pot over very low heat and stir in the butter and cheese.
Gradually add the milk, beating with a wooden spoon until smooth and creamy. Season with salt and pepper.
Serve immediately or keep warm.
Serves 10 to 12.