Sage and White Cheeder Mashed Tatters

This was made for thanksgiving and was an excellent complement to Turkey, but would be great with most meats!

Ingredients 

4 pounds russet potatoes - cut into cubes
1/4 cup butter
2 tbsp minced fresh sage
3/4 cup whipping cream
3/4 cup whole milk
2 1/4 cup (9oz) grated sharp white chedder
1 tsp minced sage

Directions 

1. Butter 8- to 10-cup baking dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. 
2. 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. 
3. Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates. 
4. Add cream mixture; mash potatoes. Stir in 1 3/4 cups cheese. Season potatoes with salt and pepper. 
5. Transfer to prepared dish. Sprinkle with 1/2 cup cheese and 1 teaspoon sage. 
6. Preheat oven to 375°F. Bake potatoes uncovered until heated through and golden brown, about 45 minutes

Can be made 2 days ahead. Cover with plastic; chill.  If you do this, make sure to get it out at least 5 hours prior to make sure it gets to room temperature before it is put into the oven.