6 lbs. potatoes
2 t salt
1 t pepper
2 1/2 cups heavy cream
1 1/2 cup shredded swiss cheese
1 1/2 cup shredded parmesan cheese

Mash Potatoes with salt and pepper. Beat cream till stiff peaks form and fold 2/3 of cream gently in potatoes till cream is mostly absorbed. Lightly grease 9x13 pan and spoon in potatoes. (Not flat on top; don't deflate.)
Fold all but 1/2 cup of cheese in remaining cream. Spread over potatoes and sprinkle with remaining cheese. (Can cover and refridgerate till ready to cook at this point)
Preheat oven to 375 degrees and cook 25 minutes.