As a way to make peace with the traditional side of my palate, my mom and I will do little spins on our favorite family dishes. A few years ago we made this amazing mashed potato recipe from Bon Appetit and it has become an instant classic. What's great is you can make this a day or two in advance and then just heat it up that day. Now this has become part of the new routine.
I'll post our favorite "new classics" over the next few days leading up to Thanksgiving to give you some inspiration!
This will make a huge portion - which is good if you've got a crowd, or if you are like me, will eat several servings if someone doesn't take the big spoon away. You can of course do some substituting for lower fat milk and of course you can add more cheese.
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
Directions
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.
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