Posh French Mash

Description
Found on the menus of many simple bistros in France, its a perfect side to just about anything. Lucy Waverman developed this recipe after her visit to Dijon.



Ingredients

 * 2 lbs yukon gold potatoes, peeled, cut into 2 inch chunks
 * 4 cloves garlic, peeled
 * 1/2 cup milk
 * 3 tablespoons butter
 * 1 1/3 cups shredded gruyere
 * 1/4 teaspoon salt
 * 1/4 teaspoon pepper
 * 2 tablespoons chopped fresh parsley

Directions
Put potatoes & garlic into a large saucepan, add enouigh water to just cover & bring water to a boil; reduce heat to medium low & simmer, covered, 20 - 25 minutes until potatoes & garlic are very tender. Drain well, return to saucepan & put over low heat for a minute or so to dry out potatoes, shaking the saucepan so they don't stick. Combine milk & butter in a microwave-safe bowl & nuke on high for 1 - 2 minutes until milk is steaming & butter starts to melt; stir milk mixture, cheese & seasonings into potatoes. Squeeze atoes through a ricer OR mash roughly with a fork, then beat until smooth with an electric mixer, being careful not to overdo it or they will become glooey. Spoon into a warm serving dish, sprinkle with parsley & serve immediately.