Loaded Mashed Potatoes: (adapted from Emeril)
4 lbs red potatoes, quartered (we didn't peel them)
1 3/4 tsp salt, divided
4 tbsp butter
1/2 cup heavy cream
1/4 cup sour cream
Grated cheddar cheese
Put potatoes and 1 tsp salt in a pot and fill with water, covering the potatoes by an inch. (Use a pot that is big enough to still have a few inches above the water - otherwise you will boil over.) Cover, and bring to a boil. Cook until the potatoes are fork tender, about 20 minutes. Drain water and return potatoes to pot. Add remaining salt, butter and heavy cream, and mash over medium heat until fluffy. Fold in sour cream and cheese.