Ingredients
4 pounds Yukon Gold potatoes, peeled and cut into 1 inch chunks
1-1/2 cups heavy cream
6 Tbsp unsalted butter cut into pieces
2 cups grated parmesan cheese
1/2 cup grated Asiago cheese
2 tsp salt
Preparation
Bring potatoes and enough water to cover by 1 inch and boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are tender-about 20 minutes. Drain potatoes and whip in heavy cream, butter and cheeses. Add salt and mix well. For best results and flavor, buy wedges of parmesan and Asiago cheeses and grate the cheese yourself.
