Peel and chop the floury potatoes into even chunks. Submerge in enough water in a large pot. Bring to a boil, reduce to medium, and cook for about 15 minutes, or until fork-tender. Drain and return to the pot.

On low heat, add diced salted butter and grated cheddar cheese to the drained potatoes. Stir for about 2–3 minutes until melted and combined.

Mash the mixture with a potato masher until creamy. Add a splash of warm milk or cream for ultra-smooth consistency, if desired.

Taste and add salt and pepper as needed, mixing well to incorporate evenly.

Transfer to a serving dish, creating swirls on top. Serve hot as a side dish with beef stew or roast chicken.