Papa Turmada

Place the potatoes in a large pot, cover with cold salted water, and bring to a boil over medium-high heat. Cook until the potatoes are completely tender and easily pierced with a fork, about 20-25 minutes.

While the potatoes cook, place the eggs in a separate saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 10 minutes, then transfer to an ice bath to cool before peeling and slicing.

Drain the cooked potatoes and return them to the pot over low heat for 1-2 minutes to evaporate any excess moisture.

Mash the potatoes thoroughly using a potato masher or ricer until no lumps remain and a smooth consistency is achieved.

Warm the milk in a small saucepan or microwave, then gradually incorporate it into the mashed potatoes, stirring continuously until the mixture becomes creamy and smooth.

Fold in the grated parmesan cheese, stirring well to combine and allow the cheese to fully melt into the potato mixture. Season with salt to taste.

Transfer the creamy potato mixture to a serving dish and layer or garnish the top with the sliced hard-boiled eggs. Serve immediately while hot.