Submitted by Claudia O’Brien

• 1 ½ pounds potato (I use Yukon Gold)
• ¾ c. skim or 1% low-fat milk
• 2 T. grated Parmesan cheese
• ½ t. salt
• 1/8 t. black pepper

Place potato in medium saucepan; add water to cover.  Bring to a boil; cover, reduce heat, and simmer 25 minutes or until tender.  Drain.  Return potatoes to pan.  Add milk and remaining ingredients; mash with potato masher.  Or for creamy, light potatoes, use an electronic mixer.