4 russet potatoes
1/2 c. light cream
1/2 c. salsa cruda
6 oz. cheddar cheese, grated
1/2 c. grated Parmesan cheese

Preheat oven to 350 degrees.
Peel and quarter the potatoes.
Cover with cold water, bring to a simmer, and cook for 20 to 30 minutes, or until a knife can be easily inserted.
Drain water and return potatoes to the pan, place over low heat to evaporate the last of the water.
Mash potatoes.
Bring the cream to a simmer and add it to the potatoes.
Add the salsa cruda and grated cheese to the mashed potatoes and stir well.
Spoon into a 9-inch square casserole.
Sprinkle with the Parmesan and bake for 20 minutes.