Parmesan Mashed Potatoes

I've been receiving Cooks Country magazine for a while now and absolutely love it. I not only get great recipes but also insightful tips and product reviews. We've been trying a lot of new recipes from the fall issue and every one has been delicious. I don't make mashed potatoes very often, but this recipe might change my mind! It was simple and probably the best mashed potatoes I've ever had. After using the Yukon gold potatoes (also known as butter potatoes) I don't think I can go back to using baking potatoes for my mashed potatoes. Here's the recipe...

4 lbs. Yukon gold potatoes, peeled and cut into 1-inch chunks
1 1/2 cups heavy cream
6 Tbs. unsalted butter, cut into pieces
2 cups freshly grated Parmesan
1/2 cut grated Asiago cheese
2 tsp. salt

Bring potatoes and enough water to cover by 1 inch to boil in a large pot over high heat. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes. Heat cream, butter, cheeses, and salt in saucepan over medium heat, whisking until smooth, about 5 minutes. Keep warm. Drain potatoes and return to pot. Stir over low heat until potatoes are thoroughly dried, 1-2 minutes. Pour cream mixture over potatoes and mash with potato masher until evenly incorporated and creamy. Serve.

I was able to keep mine warm in a glass bowl with foil in a warm oven until I was ready to serve the rest of the meal.
A side note: it's important to freshly grate your Parmesan for a couple of reasons.
1. pregrated cheese tends to be heavier and denser than freshly grated, so you'll actually be adding more cheese than the recipe calls for.
2. pregrated Parmesan can have a stronger, more pungent flavor than freshly grated Parmesan.
So, I find that it's worth the extra time and money to grate my own Parmesan...it's all in the flavor!