Romano Cheese Mashed Potatoes

**Unless otherwise stated, I take NO credit for the creation of these recipes! I can cook, but I'm not usually inclined to experiment on my own!**

Romano Cheese Mashed Potatoes

2 lb. or 3 large potatoes, scrubbed peeled and diced large

1 tsp. salt (for boiling water)

1/4 cup extra virgin olive oil

1/3 cup grated Romano/Parmesan cheese

2 tbsp. chopped chives or onion

6 cups water (for boiling potatoes)

4 cloves garlic, ends snipped and peeled

1/2 cup evaporated milk

1 tsp. fresh cracked black pepper

Salt (optional and according to taste)

In a medium size saucepan, put diced potatoes, peeled garlic cloves and water and bring to a boil. Once the water boils, add the salt and cook potatoes until tender. Drain the water from the saucepan of cooked potatoes and garlic. While still piping hot, mash the potatoes and garlic, either leave some bits unmashed (for texture) or mash until smooth. Add the extra virgin olive oil and evaporated milk and continue to mash/mix. Mix in the grated Romano cheese and season with pepper and salt, if desired. Fold in the chopped chives/onions. Serve hot or warm, with or without gravy.

THE VERDICT: These potatoes were a BIG hit!