Mashed Potatoes With Sage and White Cheddar Cheese

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.

• Ready In: 1 hr 20 mins
• Serves: 10

Ingredients

• 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.)

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.