Parmesan Mashed Potatoes

Peel potatoes (or not, if you prefer) and cut into thick slices. Fill a saucepan with water (cold if your potatoes have been in the fridge; room temperature if your potatoes are), add potatoes and a handful of kosher salt, and boil until potatoes are easily—but not TOO easily—mashed with a fork.

Drain potatoes and place back in the pot for a minute to let the moisture evaporate. Place butter in the bowl of a stand mixer (a hand mixer works equally well) and pour in the potatoes. Add parmesan (believe it or not, texturally the stuff in the green can actually works better than freshly grated … but don’t tell anyone I told you!) and cream; mix until potatoes are smooth. (Don’t mix too much; you don’t want wallpaper paste!) Add salt and pepper to taste.