- 4 large sweet potatoes, peeled, cubed
- 1/2 cup butter
- 2 cloves garlic, minced
- 1 tablespoon finely chopped fresh sage
- 1 1/2 cups heavy cream
- 3/4 cup Sargento® Artisan Blends® Shredded Mozzarella & Provolone Cheese
- Place potatoes in a large saucepan; cover with cold water and add salt to water if desired. Bring to a boil over high heat. Reduce heat; simmer uncovered 14 minutes or until potatoes are very tender. Drain potatoes in a colander.
- Melt 1 tablespoon of the butter in the same saucepan over medium heat. Add garlic; cook 1 minute. Add sage; cook 1 minute. Add cream; bring to a boil.
- Put hot cooked potatoes through a ricer or press through a strainer. Gradually add the potatoes to the cream mixture, beating with a wooden spoon or large whisk. Gradually beat in remaining butter 1 tablespoon at a time, stirring vigorously after each addition.
- Stir in cheese until melted. Season with salt and freshly ground black pepper to taste.