Source: Executive Chef Jason Hill, San Andreas Grill, Mountain High Ski Resort, Wrightwood, California

6 medium russet potatoes
2 cups heavy cream
1/2 cup (1 stick) butter
1 clove minced garlic
Salt and fresh ground pepper, to taste
1/4 cup grated parmesan cheese, optional

In a saucepan, melt butter with garlic. After butter melts, whisk in cream. Bring to a simmer and set aside, keeping warm.

Skin potatoes, or leave on for "rustic" style. Boil potatoes and drain.

While potatoes are still hot, mash them, whisking in a cup of butter-cream mixture at a time until it reaches your desired consistency.

Whisk in 1/4 cup grated parmesan cheese (optional) and salt and pepper to taste.

Yield: Serves 6