Cooking with Wine

1. Place peeled potatoes in a heavy pot and fill the pot with just enough water to submerge the potatoes. Heat on medium-low and simmer until a sharp knife can pierce the potato without resistance. The time will depend on how large your potatoes are. When potatoes are done, drain and remove to a bowl.
2. Use a potato ricer or masher and rice potatoes back into the warm large pot used to cook the potatoes. Add all other ingredients except Parmesan into the warm pot with the riced potatoes (off the heat).
3. Mix the potatoes with the wet ingredients until thoroughly combined. If you need to add anything to thin the mixture out, you can use extra milk or melted butter – gradually adding to achieve the texture you want.
4. Add the grated Parmesan and fold in with a spatula.
5. Taste for seasoning and add more white pepper or salt – as needed or to your taste. Voilà – serve and enjoy!