Parmesan Mashed Potatoes

4 lbs. peeled, cubed potatoes

5 T. real butter

1 cup fresh grated Parmesan cheese

6 cloves roasted garlic

1 - 1 1/2 cups warm skim milk (any milk will do)

1 T. salt, or to taste

1 tsp. fresh cracked black pepper, or to taste

Place potatoes in a large pot of cold water. Place onto stove top over high heat & bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain & transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt & pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.

Scoop mashed potatoes onto serving plates & top with pork chops & soup gravy from crock pot.

**Roasted garlic: Preheat oven to 350 degrees. Place bulb of garlic with skins on, wrap tightly in tin foil & bake for 1 hour. Remove from foil & let cool for 15 minutes. Remove garlic from skins, place in a bowl & mash with a fork until completely mashed.