1 lb. boiling potatoes
1 oz. Parmesan cheese, about 1/3 c. grated
3 tbsp. butter
1/2 c. milk
Salt

Cook potatoes in a large pot of boiling salted water until tender, about 40 minutes. Grate cheese. Drain and peel the potatoes. Melt butter in a double boiler. Press potatoes through a food mill or sieve directly into the pan of melted butter. Bring milk just to the verge of boiling and remove from heat. Beat potatoes with a fork, adding milk gradually, 2 or 3 tablespoons at a time. When half the milk has been added, beat in cheese. Add remaining milk in the same way. Beat in 1/2 teaspoon salt. Taste and add more salt if needed. Serve hot.