Delectable Mashed Potatoes
Serves: 10
  • 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
  1. 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 cheese, cream and milk; bring to simmer.
  3. 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.)
  4. Bakes potatoes at 375°F, uncovered, until heated through and golden brown, about 45 minutes.
Recipe by Sugar and Spice and Everything Nice at