Mashed Potatoes With Two Cheeses

2 lb russet potatoes; peeled, cut into large pieces
2/3 c whipping cream
1/4 c unsalted butter (1/2 stick)
10 oz cantal or white cheddar cheese; grated
2 oz gruyere cheese; grated

Cook potatoes in pot of boiling salted water until just tender, about 15 minutes.
Drain.
Return potatoes to pot and mash.
Bring cream and butter to simmer in heavy small saucepan, stirring occasionally until butter melts. Add to mashed potatoes and whisk until well blended.
Add both cheeses and stir until melted and smooth (mixture will be very thick and sticky.)
Season to taste with salt and pepper.
Serves 6.

Brought to you by Chef and The Fat Man (www.chefandthefatman.com)