3 lbs – Yukon Gold Potatoes, rinsed cleaned, and quartered
1 1/2 cup milk
1 cup half and half
1/2 tspn salt
1/2 stick butter
2 Tablespoons – parmesan cheese-grated
Combine potatoes, milk, half and half and salt in a large sauce pot, bring to a boil, cook until tender, about 18 to 20 minutes.
Remove from heat, strain off potatoes, and reserve liquid.
Place potatoes in a large bowl, use a potato masher and mash up until smooth, add liquid back into potatoes a small bit at a time to desired consistency.
Add butter and stir in well, add parmesan cheese stir in, then cover until ready to serve.
Serve warm, and spoon the tomato sauce over the mashed potatoes and meatloaf
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