It’s hard to go wrong with browned butter mashed potatoes and gravy, but this is the best Thanksgiving mashed potatoes and gravy recipe I know of!
4 pounds Russet Potatoes, peeled and cut into 1.5″ cubes
1/2 stick butter plus more for drizzle
2 T minced sage plus more for garnish
3/4 c heavy cream or 6 oz softened cream cheese
3/4 c half and half
2 1/4 c shredded white Cheddar Cheese (I use Coastal)
Salt and fresh black pepper to taste (You may need up to 1 t of salt but this all depends on how much you salt your cooking wter)
Sour cream is optional but if you want the great flavor don’t be afraid to stir a few tablespoons in.
Butter an 8 to 10 cup shallow baking dish.
Cook potatoes in a large pot of salted boiling water for about 12 minutes or until tender.
In the meantime melt butter in a medium saucepan over medium-high heat. Add 2 T of minced fresh sage and stir until butter begins to brown, about 3 minutes. If you want butter to brown, simmer the butter until it becomes silent. Add the cream and half and half and bring to another simmer.
Drain potatoes and return to pot. Stir over medium heat until dry. Add the cream mixture and mash the potatoes. Stir in 1 3/4 c of grated cheese and season with salt and pepper.
Transfer to prepared dish and sprinkle with 1/2 c of cheese.
Preheat oven to 375. Bake uncovered until heated through and golden brown, about 45 minutes.
If you stored these in the refrigerator, place on counter until they come to room temperature. You can reheat them slowly in intervals in the microwave, stirring at each interval. OR place the baking dish into a preheated 350 degree oven and bake for up to 45 minutes uncovered until hot inside. Baking time will vary depending on the baking dish size and how room temperature the potatoes are.
Please read the post for extra tips!
Thanks Bon Appetit for inspiration.
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