Cut potatoes into two or three pieces, depending on the size of the potato. Add to a large empty stock pot. Fill with water, covering by at least an inch. Add 2 tsp Salt. Bring to a boil over med-high heat.

Boil 25-30 min until potatoes are fork tender. Drain the potatoes and place back into the pot.

Mash potatoes and butter with a potato masher. Once you have mashed to the desired consistency, add salt/pepper, sour cream, cream, and cheese. Stir until incorporated.

Serve with your favorite gravy, or plain simply along with your favorite proteins!