7 medium sized potatoes (slightly over 2 lb.), peeled and quartered
6 tbsp. unsalted butter
salt and freshly ground black pepper, to taste
1/2 c. heavy cream
1/2 c. grated Asiago or Parmesan cheese
1/3 c. fine bread crumbs

Cook the potatoes in boiling water until tender. Do not overcook. Drain and dry over heat in the pan. Put through a potato ricer in a bowl. Add the butter, salt and pepper; blend well. Gradually blend in cream until you have the desired consistency. The mixture should not be too thin. Spoon the potatoes into a shallow baking dish. Sprinkle evenly with a mixture of cheese and bread crumbs.

Bake in a preheated 400°F oven until heated through and golden on top. Or, if the potatoes are very hot, place under broiler until golden on top.