The Incredible Parmesan Mashed Potatoes

As promised from my last post, I'm putting on here the mashed potatoe recipe we use for Thanksgiving(and any other excuse we have to make them) I will add a warning though, they are fattening, but sooo good you don't need butter or gravy on them.  These are pictured in my last post with the prime rib and asparagus, which I will post the asparagus recipe that we use in winter and the one we use in summer, next time.  This potatoe recipe comes from Cooks Country magazine, which is known for their perfected recipes.

                                              Parmesan Mashed Potatoes
(for best flavor, buy wedges of Parmesan and Asiago cheese and grate) 
4 lb. gold potatoes, peeled and cut into 1" chunks
1 1/2 c. Heavy cream
6 Tbsp. unsalted butter, cut into pieces
2 c. Grated Parmesan cheese
1/2 c. Grated asiago cheese
2 tsp. salt

1.  Bring potatoes and enough water to cover by 1" to boil in large pot over high heat.  Reduce heat to medium and simmer until potatoes are tender, about 20 min.
2.  Heat cream, butter, cheeses, and salt in saucepan over medium heat, whisking until smooth, about 5 min. Keep warm.
3.  Drain potatoes and return to pot.  Stir over low heat until potatoes are thoroughly dried 1 to 2 min.  Pour cream mixture over potatoes and mash with potato masher until creamy.  Oh yes you will get moans of delight with this recipe :) enjoy!