3 large, cleaned, peeled, and diced russet potatoes
1 cup shredded cheddar cheese
2.5 Tablespoons butter
1/2 cup heavy whipping cream
1 teaspoon of salt to add to cooking water
Salt and pepper to taste
In a small pot place your diced potatoes, cover the potatoes with cold water. Put the lid on the pot. Bring water to a boil over medium heat.
Once the water has started boiling reduce the heat to simmer and let the potatoes go for 20-25 minutes. Drain the potatoes and put them in a bowl.
Warm butter and cream in same pot you cooked the potatoes in or in the microwave using a microwave safe bowl.
Add cheese, butter and the cream to the potatoes.
Using a potato masher or a pastry cutter blend mashed potatoes until creamy. Stir in salt and pepper to taste. Garnish with parsley and a few pieces of shredded cheese if you wish. Enjoy.