Source: Canopy Grill, Boulder, Colorado
10 medium russet potatoes, peeled and cut
into 1-inch squares and rinsed well
1 cup cream
1/4 cup (1/2 stick) butter
1 cup grated manchego cheese
Salt to taste
Place potatoes in cold water and bring to a boil. Cook until they break apart easily. Drain well. Heat the butter and cream in a small pan. Put the potatoes into a mixing bowl. Add the butter, cream and cheese to the potatoes and whip until just smooth. Season with salt to taste.