4 lbs. Russet potatoes, peeled, cut into 1 " cubes
1/4 c. (1/2 stick) butter
2 Tablespoons plus 1 teaspoon minced fresh sage
3/4 c. whipping cream
3/4 c. whole milk
2 1/4 c. (packed; about 9 ounces) coarsely grated sharp white cheddar cheese
Butter 8-10 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 Tbls. Sage; stir until butter begins to brown, about 3 minutes. Add cream and milk; bring to simmer.
Drain potatoes; return to pot. Stir over med. Heat until excess moisture evaporates. Add cream mixture; mash potatoes. Stir in 1 cups cheese, season potatoes with salt and pepper. Transfer to prepared dish. Sprinkle with cup cheese and 1 teaspoon sage.
Bake in preheated oven for about 45 minutes until heated through and golden brown. Serves 10