Buttery Parmesan Mashed Potatoes

Ingredients:

4 1/2 pounds Yukon Gold potatoes, unpeeled, scrubbed, cut into 1-inch-wide wedges

1/2 cup (1 stick) butter, diced

1 (or more) cup whole milk

1 1/4 cups freshly grated Parmesan cheese, divided

1/2 teaspoon salt

1/4 teaspoon crushed black pepper

fresh parsley sprigs, for garnish

Directions:

In a large pot, cook potatoes in boiling salted water until tender, about 20 minutes. Drain potatoes and return to same pot. Add butter and mash well. Mix in 1 cup milk, then 1 cup cheese. Add salt and pepper, adding more milk by tablespoonfuls to reach desired consistency.

Mound potatoes in bowl. Sprinkle with remaining 1/4 cup cheese. Garnish with parsley sprigs.