This is a re-post from yester- year. A few of you asked me to get my head back into blogging. Encouraging me that this recipe for Thanksgiving would be the perfect way to start. Well okay. Sounds easy enough. Here is my recipe for Browned Butter and Sage Mashed Potatoes.
This recipe has been a gold card member for many years in the recipe binder. The flavors, for sale oddly enough, find can pair with most any meal, and from lamb to turkey. These are true crowd pleasing Mashed Taters, loved by any age, year round.
Since these can be made ahead of time, it allows for easy Holiday entertaining. Easy holiday entertaining, makes for a relaxing day in the kitchen come next Thursday. We all can appreciate that.
Warning – mega amounts of cream and butter ahead. Come now friends, its the Holidays!
GO BIG OR GO HOME!
Peel them all. Be careful of those fingers.
Good job. On a side note, these photos were for a HUGE amount of mashed potatoes. If you are cooking for a crowd, at the end of this post there is a table for large quantities. These photos were for 10 pounds of potatoes.
Cut up those spuds into chunks and place them in boiling salted water.
Time for the flavoring :: sage :: is the secret ingredient. Mince up your sage super fine and set it aside.
Meanwhile, melt your butter in a medium sized saucepan over medium-high heat.
Add your sage; stir until butter begins to brown, about 3 minutes. It is going to look rather green and unappetizing; stick to it. It will get better.
Next add cream, milk and cream cheese; bring to simmer.
Once the cheese has come together like so, remove from the heat.
Before the potatoes are done grab your cheddar, today it was Boars Head White Cheddar Cheese, and shred it.
Once a knife can easily pierce the potato chunk, your spuds are done. Drain them and return them to your pot. Turn your heat to low, to let some of the residual water evaporate. Good. Then start to mash. Mash well. Work those triceps.
Post mashing, add the shredded cheese.
Then the liquid cheese and stir it all up..
Have your dishes buttered and ready for potato landing.
Bakes potatoes at 375 degrees, uncovered, until heated through and golden brown, about 45 minutes.
Don’t forget the gravy.
- 4 pounds russet potatoes, peeled, cut into 1½-inch cubes
- ¼ cup (1/2 stick) butter
- 2 tablespoons plus 1 teaspoon minced fresh sage
- ½ cup whipping cream
- ½ cup whole milk
- 1 (8 ounce) block of cream cheese
- 2¼ cups (packed; about 9 ounces) coarsely grated sharp white cheddar cheese
- Cook potatoes in large pot of boiling salted water until tender, about 12 minutes.
- 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 cheese, cream and milk; bring to simmer.
- Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates. Add cream mixture to mash potatoes. Stir in 2¼ cups cheese. Season potatoes with salt and pepper. Butter 8- to 10-cup baking dish. Transfer to prepared dish. (Can be made 2 days ahead. Cover with plastic; chill.)
- Bakes potatoes at 375°F, uncovered, until heated through and golden brown, about 45 minutes.
|LARGE POT||2 LARGE POTS|
|Butter||1/2 stick||1 stick||2 stick|
|Sage||2 T||4 T||8 T|
|Milk||1/2 cup||1 cup||2 cup|
|Cream||1/2 cup||1 cup||2 cup|
|Cream Cheese||8 ounces||16 ounces||32 ounces|
|Cheddar Cheese||9 ounces||18 ounces||36 ounces|
Have a great weekend friends.