Thursday, November 2, 2006

Mashed Potatoes with Sage and White Cheddar

Mashed Potatoes with Sage and White Cheddar

(I talked about this recipe here)

4 pounds Russet potatoes, peeled and diced
1/4 cup butter
2 tablespoons plus 1 teaspoon fresh sage, minced
3/4 cup whipping cream
3/4 cup milk
2 cups white cheddar cheese, grated and divided
salt and pepper, to taste

Cook potatoes in a large pot of boiling water until tender, about 12 minutes.
Melt butter in a saucepan over medium-high heat.
Add 2 tablespoons of sage to butter and stir until butter begins to brown, about 3 minutes.
Add cream and milk to browned butter, bring to a simmer.
Drain potatoes and return to pot.
Add sage-cream mixture to potatoes and mash to desired consistency.
Stir in 1 1/2 cups cheese and season with salt and pepper.
Transfer to a greased 8-10 cup baking dish.
Sprinkle with remaining 1/2 cup cheese and 1 teaspoon sage.
If not baking immediately, cover and chill.
Preheat oven to 375.
Bake potatoes at 375, uncovered, until heated through and golden brown, about 45 minutes.

makes 10 medium servings
source: Bon Appetit
HUs: 7

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