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
Preparation
Butter 8- to 10-cup baking dish. 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 and milk; bring to simmer.
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.)
Preheat oven to 375�F. Bake potatoes uncovered until heated through and golden brown, about 45 minutes.