Mashed Potatoes with Sage and White Cheddar Cheese |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 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 |
| 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. |
| 4 | Preheat oven to 375 F. Bake potatoes uncovered until heated through and golden brown, about 45 minutes. |