Mashed Potatoes With Sage and White Cheddar Cheese

Name: Mashed Potatoes With Sage and White Cheddar Cheese
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 10 serving(s)
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.)

Submitted by enigmused

"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."

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Ready In:: 1hr 20mins
Ingredients:: 7
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

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.

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Reviews

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.

Cook4_6

RECIPE SUBMITTED BY

enigmused

I'm a meat-and-potatoes kind of girl at heart, and I've only recently started forcing myself to eat vegetables -- I suppose that's what happens when you are raised to believe that a meal isn't really a meal unless you're eating meat! My passion for food started with my parents -- since food is such a focus of Filipino culture, anything was an excuse for cooking a large meal and inviting friends or family over. Cooking, on the other hand, is something I've only recently started enjoying -- I love having adventures in different parts of the world, and when I can't do that, I love having adventures in the kitchen. So I experiment a lot with new recipes and I'm always in search of the perfect version of something. I moved up to NYC a couple of years ago for work, and it's been heaven. The food in this city is fantastic, and I especially enjoy going out into Queens for ethnic dining. I work at a union full of burly guys who love to eat, so it's nice to be in like-minded company -- the granola vegans at my last non-profit job just didn't understand. I'm taking ceramics classes and I travel widely -- my next trip is to Egypt, Jordan and Jerusalem in the fall.

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