Put heavy pot filled with water on stove to boil while peeling potatoes

When finished peeling, change water; cube potatoes into small evenly sized cubes, returning to fresh water until all are chopped

Water should now be boiling; add a generous amount of salt (about 1 tablespoon)

Using a slotted spoon, transfer chopped potatoes into boiling water; bring back to a boil

When water returns to boil; set timer for 15 minutes

Check potatoes for doneness (easily pierceable with fork); turn off heat and strain through sieve

Place potatoes back into warm heavy pot; mash with masher until crumbly enough to accept electric mixer; add 1/4 cup of milk and cheese

Whip potatoes into milk and cheese with electric mixer for 1 - 2 minutes, until creamy; add seasonings and remaining milk, as necessary

Whisk to combine; taste and adjust seasonings

Serve immediately, or cover and reheat when needed