Ingredients
2 pounds of red skinned potatoes, medium sized
4 ounces of butter (1 stick)
4 ounces of smoked scamorza cheese, grated
4 ounces of heavy cream

Directions
Set butter, cheese, and cream on counter and bring to room temperature. Cut larger potatoes in half if needed so that they are all similar in size. Leave skin on. In a large pot of boiling salted water add potatoes and cook until fork tender. Over a large bowl pass warm potatoes through a potatoe ricer. Add butter, cream, and cheese. Beat until mixture is smooth and creamy. Serve immediately.

Serves 6-8