Prepare to transform your ordinary mashed potatoes into a culinary masterpiece that will have everyone at the table begging for seconds! This Four Cheese Mashed Potatoes with Crispy Sage recipe is not just a side dish – it's a creamy, decadent experience that combines the richness of four different cheeses with the unexpected crunch of perfectly fried sage leaves. Whether you're looking to impress dinner guests or simply treat yourself to the most luxurious potato dish imaginable, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds potatoes, peeled and cubed
- 1/2 cup milk
- 1/4 cup butter
- 1/2 cup cream cheese
- 1/2 cup cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- 8 fresh sage leaves
- Olive oil for frying
Instructions
- Fill a large pot with cold water and add a generous pinch of salt. Place peeled and cubed potatoes into the water, ensuring they are completely submerged.
- Bring the pot to a rolling boil over high heat. Reduce heat to medium-high and cook potatoes for 15-18 minutes, or until they are fork-tender and easily pierced.
- While potatoes are cooking, prepare the cheese mixture. In a small bowl, combine cream cheese, softened butter, and milk, allowing them to come to room temperature.
- Drain the potatoes thoroughly in a colander, then return them to the hot pot. Allow excess moisture to evaporate for 1-2 minutes over low heat, shaking the pot occasionally.
- Mash the potatoes using a potato masher or ricer until smooth. Gradually incorporate the cream cheese mixture, stirring until well combined.
- Fold in shredded cheddar, mozzarella, and grated Parmesan cheeses. Season with salt and pepper to taste, mixing until cheeses are melted and evenly distributed.
- In a small skillet, heat olive oil over medium-high heat. Carefully add sage leaves and fry for 15-20 seconds until crisp and dark green. Remove immediately and drain on paper towels.
- Transfer the four-cheese mashed potatoes to a serving dish. Crumble the crispy sage leaves over the top as a garnish.
- Serve hot, ensuring the potatoes remain creamy and the sage provides a delightful aromatic crunch.
Tips
- Choose the Right Potatoes: Use starchy potatoes like Russet or Yukon Gold for the creamiest texture.
- Room Temperature Matters: Ensure your butter, milk, and cream cheese are at room temperature for smoother mixing.
- Avoid Waterlogged Potatoes: After draining, let potatoes sit in the hot pot for 1-2 minutes to evaporate excess moisture, preventing watery mashed potatoes.
- Mashing Technique: Use a potato ricer or masher for the smoothest consistency. Avoid using a food processor, which can make potatoes gluey.
- Cheese Melting Tip: Add cheeses gradually and stir continuously to ensure even melting and distribution.
- Sage Frying Hack: Use fresh sage leaves and fry them quickly in hot oil – they should turn crisp in just 15-20 seconds.
- Serving Suggestion: Serve immediately while hot and creamy for the best texture and flavor.
- Make-Ahead Option: You can prepare the potatoes in advance and reheat gently with a splash of extra milk to restore creaminess.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 15g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 85mg
