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 grated white cheddar
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Let's Make It
Butter 8-10 inch baking dish. Cook potatoes until tender. Melt butter in medium saucepan. Add 2 tablespoons sage and cook 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 the cheese. Season with salt and pepper. Transfer to baking dish. Sprinkle with 1/2 cup cheese and 1 teaspoon sage.
Bake at 375°F for 45-55 minutes uncovered.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.