Manchego Potatoes - cooking recipe

Ingredients

4 lbs baby red potatoes or 4 lbs baby yukon gold potatoes
kosher salt, to taste
4 tablespoons unsalted butter or 4 tablespoons unsalted margarine, cut into small pieces
3/4 - 1 cup milk or 3/4-1 cup cream
2 1/2 cups shredded manchego cheese (About 3/4-1 lb of cheese)
fresh ground black pepper, to taste
chopped fresh parsley or snipped fresh chives, as garnish

Preparation

Halve large potatoes, small ones can be left whole.
Place potatoes in a deep pot.
Place lid on potatoes and bring them to a boil.
Uncover, salt the water and cook until tender, 12-15 minutes.
Drain potatoes and add back to the pot.
Add butter, milk or cream and cheese and smash the potatoes to desired consistency.
Season with salt and pepper, to taste; garnish with parsley or snipped chives.