Source: Boulder Chop House and Tavern, Boulder, Colorado

10 pounds russet potatoes, peeled, rinsed and cut into chunks
1/2 pound butter
1 pound sharp, white Cheddar cheese, grated
4 ounces sour cream
8 ounces heavy cream
2 tablespoons salt
2 teaspoons white pepper

Bring a pot of salted, cold water to a boil. Add the potatoes and simmer until fork-tender, approximately 12 to 15 minutes. Drain in a colander completely, approximately 5 minutes.

Place drained potatoes in mixing bowl with paddle attachment and mix until smooth. Remove paddle attachment and replace with whip attachment. Whip in soft butter and sour cream on low speed just long enough to incorporate ingredients, then move up to medium-low for about 15 seconds. Add seasonings and grated cheese and whip on medium-low for 10 seconds. Add cream, whip on low until incorporated. Turn up the speed and whip until everything is incorporated, for about 20 seconds.

Serves 20.