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4 Idaho potatoes peeled and chopped into a large dice
6 ounces heavy cream
3 ounces butter
Salt and pepper to taste
6 oz. Gorgonzola or Roquefort cheese

Bring the potatoes to a boil and simmer until tender. 

Drain and then return them to the pan.

Cook for a few minutes on medium heat to evaporate the excess water.

For extra smooth mashed potatoes, pass them through a food mill or a ricer and return them to the pan. 

Or, just mash them with a hand masher, in the pan.

With the heat on low to medium, stir in the cream, butter, salt and pepper until well blended.

Stir in the cheese until it melts.

Check for additional salt and pepper and serve. 

Chef with red wine glass

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