INGREDIENTS
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5 Russet Potatoes, peeled and diced
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8oz of Parmesan cheese, grated
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1/2 cup (120 ml) of milk (shake this up in the Alfredo sauce jar to sluice out all of the contents)
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1/2 stick of butter
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1/4 tsp or to taste of salt
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1/4 tsp or to taste pepper
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1 jar of Bertolli® Alfredo sauce (or another brand that you like