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Ingredients

4 medium red potatoes, with or without skins 
4 oz Stella^® Romano cheese 
1/3 cup skim milk 
4 tbs butter, softened 
2 tsp fresh Italian parsley 
1 tsp salt

Cooking Directions

Put potatoes in large pot and cover.  Bring to boil, then reduce heat to medium and cook until potatoes are easily pierced by a fork, about 20 minutes.  Drain water.  With potatoes over medium-low heat, add remaining ingredients and mash with a potato masher until smooth.