1 pound Idaho potatoes, peeled and cut into chunks
1 and 1/4 cups heavy cream
3 ounces Torta del Casar cheese, rind removed, cut into small cubes (can also use La Serena cheese)
1/2 cup Spanish extra-virgin olive oil
1/2 tablespoon salt; plus more to taste
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Bring a large pot of water to a boil, add the potatoes, and boil until soft, about 20 minutes. Drain and pass through a ricer, or mash by hand, to create a smooth puree.
In a small pan, heat the cream to the boiling point. Set aside 1 tablespoon of the hot cream and add the rest to the potatoes. Mix with a wooden spoon until the cream is thoroughly incorporated in the puree. Then vigorously mix in the cheese cubes, using the wooden spoon, until the cheese becomes part of the puree. Little by little, add most of the oil until it too is part of the puree. Stir in the 1/2 tablespoon salt.
Drizzle a little more olive oil and the reserved tablespoon of warm cream over the potatoes. Add more salt to taste, and serve.
Serves 4