1 1/2 pounds russet potatoes, peeled and cut into 2-inch chunks
Kosher salt and freshly ground pepper
3/4 cup heavy cream
14 fresh sage leaves, 10 leaves finely chopped, 4 for garnish
2 ounces unsalted butter
2 ounces Parmesan cheese, finely grated
1 cup olive oil
Be sure to infuse enough sage in the cream so you can taste the herb through the potatoes. The great thing is you can make these in advance and pop them in the oven when you are getting ready to eat.
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