From Better Homes and Garden's Prizewinning Recipes cookbook.
2 pounds Yukon gold potatoes, peeled and cut up
1/4 tsp salt
1/8 tsp pepper
1/2 cup whipping cream
1/3 cup shredded cheddar cheese
1. In a large saucepan cook potatoes, covered, in a large amount of boiling water for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with electric mixer on low speed. Season with salt and pepper and add a small amount of milk to make desired consistency.
2. Grease 4 10-oz individual casserole or custard cups or a 1 quart casserole dish. Spoon potato mixture into prepared casserole dishes. In a chilled medium bowl beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form; fold in cheese. Spoon cheese mixture over potatoes. Bake in a 350 degree oven for 15 to 20 minutes or until lightly golden brown.