Mashed Potatoes With Sage And White Cheddar Cheese

• 4 lbs russet potatoes, peeled, cut into 1 1/2-inch cubes
• 1/4 cup butter
• 2 tablespoons minced fresh sage
• 1 teaspoon minced fresh sage
• 3/4 cup whipping cream
• 3/4 cup whole milk
• 2 1/4 cups packed coarsely grated sharp white cheddar cheese (about 9oz.)

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. Add 2 tablespoons sage; stir until butter begins to brown, about 3 minutes. Add cream and milk; bring to simmer.
3. Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates. Add cream mixture; mash potatoes. Stir in 1 3/4 cups cheese. Season potatoes with salt and pepper. Transfer to prepared dish. Sprinkle with 1/2 cup cheese and 1 teaspoon sage. (Can be made 2 days ahead. Cover with plastic; chill.).
4. Preheat oven to 375u0b0F Bake potatoes uncovered until heated through and golden brown, about 45 minutes.

russet potatoes, butter, fresh sage, fresh sage, whipping cream, whole milk, cheddar cheese

Taken from www.food.com/recipe/mashed-potatoes-with-sage-and-white-cheddar-cheese-207115 (may not work)