- 10
Ingredients
- 4 pounds russet potatoes, peeled, cut into 1 1/2-inch cubes
- 1/4 cup butter (1/2 stick)
- 2 tablespoons sage, minced, plus 1 teaspoon
- 3/4 cup whipping cream
- 3/4 cup whole milk
- 2 1/4 cups coarsely grated sharp white cheddar cheese (packed; about 9 ounces)
Preparation
Step 1
1. Butter 8- to 10-cup baking dish.
2. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes.
3. 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.
4. 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.)
5. Preheat oven to 375°F. Bake potatoes uncovered until heated through and golden brown, about 45 minutes.
Excellent and none left. Very rich. May tone it down a bit next time, but really very delicious.