Instructions: Peel potatoes, place in a large sauce pot cover with cold water. Bring to a boil and cook until fork tender. Drain and cut potatoes into thick wedges, to total 4 generous cups. In a large saucepan, over medium heat, stir butter and cream together until smooth. Remove from heat, blend in cheese, salt and pepper. Add potatoes. toss gently to coat. Spoon into a serving bowl and sprinkle with parsley.

6 servings

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