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

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 Manchego cheese so it melts while the potatoes are still hot.  Fold in salt, paprika, saffron and sherry.  Serves 6.