Mashed Potatoes with Sage and White Cheddar Cheese

Ingredients

• 0.3 cup butter ()
• 2 tablespoons sage fresh minced
• 4 pounds russet potatoes peeled cut into 1 1/2-inch cubes
• 2.3 cups coarsely sharp cheddar cheese white packed grated (; 9 ounces)
• 0.8 cup whipping cream 
• 0.8 cup milk whole

Equipment

• sauce pan
• oven
• pot
• baking pan

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.
3. Add 2 tablespoons sage; stir until butter begins to brown, about 3 minutes.
4. Add cream and milk; bring to simmer.
5. Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates.
6. Add cream mixture; mash potatoes. Stir in 1 3/4 cups cheese. Season potatoes with salt and pepper.
7. Transfer to prepared dish.
8. Sprinkle with 1/2 cup cheese and 1 teaspoon sage. (Can be made 2 days ahead. Cover with plastic; chill.)
9. Preheat oven to 375°F.
10. Bake potatoes uncovered until heated through and golden brown, about 45 minutes.