Mashed Potatoes with Sage and White Cheddar Cheese

This recipe makes enough for 10 servings, a good amount for a holiday dinner. For everyday use, scale back using an amount of potatoes suitable for your family and add less cream, milk and cheese. Spoon onto plates right from the pot.

• 4 pounds russet potatoes, peeled and cut into 1 1/2-inch cubes
  
• Salt
  
• 4 tablespoons ( 1/2 stick) unsalted butter
  
• 2 tablespoons plus 1 teaspoon minced fresh sage
  
• 3/4 cup whipping cream
  
• 3/4 cup whole milk
  
• 2 1/4 cups coarsely grated sharp white cheddar cheese (about 9 ounces)
  
• Freshly ground pepper

Butter an 8- to 10-cup baking dish. Cook potatoes in a large pot of boiling salted water until tender, about 12 minutes.

Meanwhile, melt butter in a medium sauce over medium-high heat. Add 2 tablespoons of the sage and stir until butter begins to brown, about 3 minutes. Add cream and milk and bring to a simmer.

Preheat oven to 375 degrees. Drain potatoes and return to pot. Stir over medium heat until excess moisture evaporates. Begin to mash potatoes with a hand masher. Add cream mixture and continue mashing until potatoes are as lump-free as you like. Stir in 1³/₄ cups of cheese. Season with salt and pepper to taste. Transfer to dish, sprinkle with remaining ¹/₂ cup cheese and remaining 1 teaspoon sage. (Potatoes can be made up to 2 days ahead, covered with plastic wrap and refrigerated until needed.)

Bake uncovered until heated through and golden brown, about 45 minutes.

Bon Appetit Magazine