Mashed Potatoes with Sage and White Cheddar Cheese
Elevate your comfort food game with these luxurious Mashed Potatoes with Sage and White Cheddar Cheese, a perfect side dish to transform any meal into an elegant experience. Featuring creamy Russet potatoes, rich heavy cream, and the bold tang of shredded white cheddar cheese, this recipe is a celebration of refined flavors and texture. What sets this dish apart is the infusion of earthy, fragrant sage leaves fried to crispy perfection, lending a subtle herbal depth to every bite. Enhanced by sautéed garlic butter and thoughtfully seasoned with salt and pepper, these mashed potatoes strike the perfect balance of richness and savoriness. Whether paired with a holiday roast or enjoyed on their own, this dish is sure to impress your guests while offering comforting familiarity. Garnish with extra crispy sage leaves for an eye-catching presentation that mirrors the smoky, aromatic undertones inside. Perfectly creamy, bold in flavor, and simply irresistible!
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Recipe Information
Ingredients
- 2.5 pounds Russet potatoes
- 4 tablespoons Unsalted butter
- 6 leaves Fresh sage leaves
- 0.5 cups Heavy cream
- 0.5 cups Whole milk
- 1 cup White cheddar cheese, shredded
- 1 teaspoon Salt
- 0.25 teaspoons Black pepper
- 2 cloves Garlic, minced
- 8 cups Water
Instructions
Peel the potatoes and cut them into evenly sized 2-inch chunks.
Place the potatoes in a large pot and cover them with 8 cups of water. Add a pinch of salt to the water.
Bring the water to a boil over medium-high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, heat a small saucepan over medium heat. Melt 2 tablespoons of butter and add the sage leaves. Cook for 2-3 minutes, until the sage leaves are crispy and fragrant. Remove the sage leaves and set them aside on a paper towel.
Add the minced garlic to the same melted butter and sauté for 1 minute, until fragrant. Remove the garlic from heat and set the saucepan aside.
Drain the potatoes and return them to the pot. Allow the residual heat to evaporate any excess moisture for about 1-2 minutes.
Mash the potatoes using a potato masher or potato ricer until smooth and lump-free.
In the saucepan with the garlic butter, add the heavy cream and milk. Heat over low heat until warm (do not boil).
Slowly pour the warm cream mixture into the mashed potatoes, mixing well after each addition.
Stir in the remaining 2 tablespoons of butter, shredded white cheddar cheese, salt, and black pepper. Mix until fully incorporated and the cheese melts into the potatoes.
Crumble the crispy sage leaves into small pieces and gently fold them into the mashed potatoes.
Taste and adjust seasonings as needed. Serve warm and garnish with additional crispy sage leaves, if desired.
Nutrition Facts
Calories |
2440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.2 g | 164% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 3391 mg | 147% | |
| Total Carbohydrate | 262.3 g | 95% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 19.0 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 1281 mg | 99% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 6679 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
