Cheddar-Sage Mashed Potatoes

    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 (about 9 ounces) grated sharp white cheddar cheese

Butter an 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 375F. Bake potatoes uncovered until heated through
and golden brown, about 45 minutes.