Place the peeled and diced potatoes in a large pot filled with cold water. Bring to a low boil and reduce to a simmer. Cook until the potatoes are fork tender; about 15 minutes. Drain and return to pot.
To the potatoes, add in remaining ingredients. Use a potato masher or handheld mixer to mash the potatoes until desired consistency is reached.
Transfer the potatoes to a serving bowl. Top with a sprinkle of parmesan cheese, black pepper, and drizzle of olive oil or melted butter if desired.
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Notes
Russet potatoes are great for mashed potatoes. Yukon Golds are a good substitute.
The parmesan cheese is the star of this recipe. Opt for Parmigiano Reggiano if you can find it.
Fresh ground pepper works best here. If you only have peppercorns, just crush them before adding them to the potatoes.
No potato masher? Use your handheld mixer to mash the potatoes until desired consistency is reached.
Keep your potatoes warm by serving them in a slow cooker set on the warm setting.