Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  russet potatoes -- peeled and
                        -- quartered
  6        tablespoons  freshly ground pecorino romano cheese
     1/4      teaspoon  black pepper
     1/4           cup  cream or milk
  3        tablespoons  chopped fresh italian parsley

Preparation:

Put the potatoes into a large saucepan with enough water to cover by 2 inches. Cover the pan and bring to a boil over high heat. Once the water reaches a boil, uncover, reduce the heat to medium-low and cook for 15 to 20 minutes, until the potatoes are so soft they will break with pressure from the back of a spoon. Drain well and return the potatoes to the pan. Add the cheese, black pepper, cream or milk, and parsley and beat with an electric mixer until creamy. The potatoes are ready to serve.

Nutritional Information:

120 Calories (kcal); trace Total Fat; (1% calories from fat); 3g Protein; 27g Carbohydrate; 0mg Cholesterol; 9mg Sodium