Prep 35 mins
Cook 45 mins
The most fantastic mashed potatoes I've ever had in my life. I've made this dish for several dinner parties and each time, it's gotten rave reviews. it's easy to halve too, which is nice since usually I'm only cooking for 1-2 people. Courtesy of Bon Appetit, by way of epicurious.
- 4 lbs russet potatoes, peeled, cut into 1 1/2-inch cubes
- 1⁄4 cup butter
- 2 tablespoons minced fresh sage
- 1 teaspoon minced fresh sage
- 3⁄4 cup whipping cream
- 3⁄4 cup whole milk
- 2 1⁄4 cups packed coarsely grated sharp white cheddar cheese (about 9oz.)
- 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 tablespoons 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 teaspoon sage. (Can be made 2 days ahead. Cover with plastic; chill.).
- Preheat oven to 375°F Bake potatoes uncovered until heated through and golden brown, about 45 minutes.
I love sage! My husband said he prefer these to regular, and garlic mashed potatoes. Next time I might reduce the liquid a bit because I like my potatoes a bit firmer.