Shelly's Recipe

CHEDDAR-SAGE MASHED POTATOES

Category: Mashed Potatoes

4 lbs russet potatoes, peeled, cut into 1 1/2 inch cubes, boiled until tender
1/4 cup butter
2 tbsp plus 1 tsp minced fresh sage
3/4 cup whipping cream and milk
2 1/4 cups grated sharp white cheddar cheese

Butter a casserole dish. Melt butter in a saucepan and add 2 tbsp sage; stir until butter begins to turn brown, about 3 minutes. Add cream and milk; bring to a simmer.

Drain potatoes and return to pot. Stir over medium heat until excess moisture evaporates. Add cream mixture; mash potatoes. Stir in 1 3/4 cups cheese. Season with salt and pepper. Transfer to dish. Sprinkle with remaining cheese and 1 tsp sage. Bake at 375, uncovered, until heated through and golden brown, about 45 minutes.

NOTE: Can be prepared up to 2 days in advance. Cover with plastic; chill.