6 large Idaho potatoes, peeled and chunked

3 tablespoons butter

2 tablespoons heavy cream

1 1/2 cups (about 3/4 pound) Spanish Manchego cheese

1 teaspoon salt

1 teaspoon Spanish smoked paprika

1/2 teaspoon saffron threads

1 tablespoon dry Sherry

NOTE:  Save the potato peels to roast at another time!

Steam (or boil) potatoes until tender, about 20 minutes.  Drain and return to pot.  Add butter and cream and mash with electric mixer or by hand.  Stir in Machego cheese so it melts while pototatoes are hot.  Fold in salt, paprika, saffron and sherry.  Serves 6.