My love for the glorious potato continues….
I was first introduced to this recipe a few years ago, when my mom made these potatoes for Thanksgiving dinner. Ever since that time, I’ve been having food dreams about eating them again, but I was too lazy to actually ask for the recipe.
Needless to say, I finally got around to asking her, and I am SO happy I did…
There’s something about the sage butter that really takes these mashed potatoes to the next level. That, and I have a minor addiction to sharp white cheddar cheese….. In fact, I didn’t even have time to take a picture of the final product since we started eating it so fast, but if you can imagine a cheesy, bubbly, browned top…then you’ve got it.
Also, this recipe is a piece of cake. You can make it ahead and just throw it in the oven when you need it.
You get the worst part of making this dish over with first: Peeling the potatoes… BOOOOOO.
After you’re done peeling, cut the potatoes into 1 1/2 inch cubes. This will ensure faster and even cooking. Put the potatoes in a large pot of water and bring to a boil. Once the water is boiling, continue to cook the potatoes for about 12 more minutes until the potatoes are tender.
While the potatoes are cooking, melt the butter in a medium saucepan over medium heat. Once melted, add 2 tablespoons of your chopped sage and stir until the butter begins to brown, about 3 minutes. Add the cream and milk and bring to a simmer.
Once your potatoes are tender (you will be able to slide a knife into them easily), drain and return to the hot pot to cook off any excess moisture. Then, add your cream/butter/sage mixture to the potatoes and mash until creamy.
Once mashed, stir in 1 3/4 cups of the grated cheese and season the potatoes with salt and pepper.
Butter an 8 to 10 cup baking dish. Transfer your potatoes to the prepared dish and top with the remaining 1/2 cup of cheese and teaspoon of sage.
These potatoes can be made up to 2 days in advance. To store, cover tightly with plastic and chill.
To bake, preheat your oven to 375 degrees. Bake the potatoes, uncovered, until heated through and golden brown, about 45 minutes.
These potatoes are perfect and easy for entertaining. Guaranteed universal crowd pleaser!
- 4 pounds russet potatoes, peeled, cut into 1 1/2-inch cubes
- 1/4 cup (1/2 stick) butter
- 2 tablespoons plus 1 teaspoon minced fresh sage
- 3/4 cup whipping cream
- 3/4 cup whole milk
- 2 1/4 cups (packed; about 9 ounces) coarsely grated sharp white cheddar cheese
Makes 10 servings
Original Recipe, Bon Appetit, November 2003