These are the two versions I have. Don't forget to drain the potatoes after cooking. I would also add the milk as needed, so they don't turn out too soupy.
PARMESAN POTATOES
3 large baking potatoes
3 Tbsp. butter
1/2 C. grated parmesan
1 C. warm milk
Peel the potatoes and cut into chunks and boil about 15 minutes until
tender. Mash, using a potato masher or a heavy fork. Put back in the pot
with the butter, cheese and milk. Blend well, adding salt and pepper to
taste. (Do not use a food processor for this recipe.)
Chef Mickey's Mashed Potatoes
2 and a half lbs. peeled potatoes
one half lb. butter
16 oz. hot milk
4 oz. grated parmesan cheese
3 oz. scallions chopped
1 tablespoon salt
1 tablespoon pepper
Cook potatoes in salted water until softened. Mash the potatoes with the butter and milk.
Add the grated cheese, scallions and season with salt and pepper.