CUT YOUR POTATOES INTO CHUNKS. ADD CRUSHED GARLIC AND BOIL. OR, FOLLOW THE DIRECTIONS ABOVE TO COOK THEM IN AN INSTANT POT OR PRESSURE COOKER.
PREP YOUR BROWN BUTTER AS YOUR POTATOES COOK. HEAT A PAN OVER MEDIUM HEAT AND MELT THE BUTTER. WHISKING FREQUENTLY UNTIL YOU SEE LITTLE BROWN SPECS FORM. REMOVE FROM HEAT.
DRAIN YOUR POTATOES, OR REMOVE THEM FROM YOUR PRESSURE COOKER.
ADD THE PARMESAN CHEESE, BROWN BUTTER & MILK. USE A MASHER, HAND BLENDER OR KITCHENAID MIXER UNTIL THE POTATOES ARE SMOOTH. ADD EXTRA MILK FOR A THINNER CONSISTENCY.
TASTE TEST AND ADD SALT AND PEPPER IF DESIRED.
TOP WITH CHOPPED PARSLEY AND A SPRINKLE OF PARMESAN! FOR AN ADDED TREAT, SERVE WITH AN EXTRA DRIZZLE OF BROWNED BUTTER OR GRAVY!
