Parmesan and Black Pepper Smashed Potatoes

So I made these the other night. I halved the recipe. Very easy!!!
They were really good and you could taste the Parm Cheese. Leftovers, though, the taste died out.

I made with the Parmesan Pork Chops.

Parmesan and Black Pepper Smashed Potatoes

3 pounds peeled baking potatoes, cut into 1-inch pieces
1 1/4 teaspoons salt, divided
2 tablespoons butter
1 1/2 cups (6 ounces) freshly grated Parmigiano-Reggiano cheese
3/4 teaspoon freshly ground black pepper
1 1/2 cups 2% reduced-fat milk
1/4 cup chopped fresh flat-leaf parsley

1. Place potatoes in a saucepan, and cover with cold water to 2 inches above. Add 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return the potatoes to pan over low heat; add remaining 1 teaspoon salt and butter to pan. Mash the potatoes with a potato masher to desired consistency.

2. Add cheese and pepper to potato mixture; stir until cheese melts. Stir in milk; cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat; stir in parsley.

Yield: 12 servings (serving size: about 2/3 cup)

CALORIES 181 (32% from fat); FAT 6.5g (sat 4.1g,mono 1.9g,poly 0.2g); IRON 1.2mg; CHOLESTEROL 18mg; CALCIUM 232mg; CARBOHYDRATE 22.6g; SODIUM 428mg; PROTEIN 8.9g; FIBER 1.6g

Cooking Light, NOVEMBER 2008