Mashed Potatoes with Sage and White Cheddar Cheese

Lisa Cope

This is a great mashed potato recipe for Sunday dinner, or
Thanksgiving, or anytime you ant something really good.

4 pounds russet potatoes, peeled, cut into 1 1/2-inch cubes

1/4 cup (1/2 stick) butter
2 T, plus 1 tsp minced fresh sage
3/4 cup whipping cream
3/4 cup whole milk

2 1/4 cups (packed; about 9 ounces) coarsely grated sharp white
cheddar cheese

Butter 8- to 10-cup baking dish. Cook potatoes in large pot of
boiling salted water until tender, about 12 minutes.

Meanwhile, melt butter in medium saucepan over medium-high heat. Add
2 T sage; stir until butter begins to brown, about 3 minutes. Add
cream and milk; bring to simmer.

Drain potatoes; return to pot. Stir over medium heat until excess
moisture evaporates. Add cream mixture; mash potatoes. Stir in 1 3/4
cups cheese. Season potatoes with salt and pepper. Transfer to
prepared dish. Sprinkle with 1/2 cup cheese and 1 tsp sage. (Can be
made 2 days ahead. Cover with plastic; chill.)

Preheat oven to 375 degrees F. Bake potatoes uncovered until heated
through and golden brown, about 45 minutes.

Makes 10 servings. Print Recipe