Cook potatoes in large saucepan of boiling salted water until tender, about 12 minutes; drain well. Return to same pan. Add cheese, 1/4 cup milk, and butter; mash until smooth. Mix in chopped sage; season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, thinning with more milk, if too thick.) Mound potatoes in bowl. Garnish with fresh sage sprigs.
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|Serving Size: 1 Serving (290g)|
|Recipe Makes: 4|
|Calories from Fat: 297 (56%)|
|Amt Per Serving||% DV|
|Total Fat 33g||44 %|
|Saturated Fat 22g||110 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 86.5mg||27 %|
|Sodium 460.3mg||16 %|
|Potassium 1065.9mg||28 %|
|Total Carbohydrate 41.4g||12 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 36.2g|
|Protein 20g||29 %|
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Calories per serving: 534
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