Using a 4qt pot add the potatoes whole and cover with warm water. Add two tablespoons of salt and bring to a boil. Reduce heat to medium and cook until the potatoes are tender when pierced with a knife. There should be little to no resistance.
Allow the potato to chill slightly. Peel and pass through a food mill or ricer back into the dry cooking pot. Season the potato with a little salt.
Melt the butter and cream together. Add to the potatoes and mix only slightly to loosen them. Add the cheese and remaining butter/cream mixture. Stir vigorously until the cheese has melted and the potato takes on a stringy texture.
