Ingredients

3 pounds potatoes, peeled and cubed (about 6 cups)1 to 1-1/4 cups half-and-half cream3 tablespoons butter1 teaspoon salt3 cups shredded extra-sharp cheddar cheese

Preparation

Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally.

Drain potatoes; return to pot. Mash potatoes, gradually adding cream mixture. Stir in cheese.