CHEESY WHIPPED POTATOES

Place potatoes in large saucepan; add enough water to cover. Add 1 teaspoon salt. Bring to boil; reduce heat, cover and cook over medium-low until tender when stabbed with a fork. Remove from burner. Drain well.

Heat milk in saucepan or microwave; bring just to the boil. Mash potatoes with masher or put through ricer. Add butter and 1/2 cup of the hot milk. Whip with spoon or electric mixer. Add grated cheese. Whip again. Gradually add enough additional milk until creamy. Add salt and pepper to taste. Place in serving bowl and garnish with paprika, parsley and, if desired additional cheese and/or butter. Serve immediately.

Notes: Potatoes absorb different amounts of water while cooking. Therefore, the amount of milk used varies. Always add gradually. It is easier to add than take away. However, if you make a mistake, add a few instant potato flakes to thicken. Whipped potatoes can be piped onto greased baking sheet in individual servings and baked at 450° F until slightly crusty. This makes a lovely presentation.