Mashed Potatoes with Sage and White Cheddar Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
4 pounds russet potatoes, peeled, cut into 1 1/2-inch cubes |
1/4 cup (1/2 stick) butter |
2 tablespoons plus 1 teaspoon 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 |
Directions:
1. Butter 8- to 10-cup baking dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes.
2. Meanwhile, melt butter in medium saucepan over medium-high heat. Add 2 tablespoons sage; stir until butter begins to brown, about 3 minutes. Add cream and milk; bring to simmer.
3. 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 teaspoon sage. (Can be made 2 days ahead. Cover with plastic; chill.)
4. Preheat oven to 375°F. Bake potatoes uncovered until heated through and golden brown, about 45 minutes.
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