Categories: Sides

Ingredients

• 3 lbs. russet potatoes, peeled and chopped
• 3 3/4 tsp kosher salt, divided
• 1/2 cup crème fraiche
• 6 tbsp. unsalted butter, softened and divided
• 4 tsp chopped fresh parsley, divided
• 1 tbsp. chopped fresh sage
• 1 1/4 tsp black pepper, divided
• 3/4 tsp ground cardamom
• 1/4 tsp garlic powder
• 1/3 cup panko
• 1/3 cup shaved Parmesan
• Garnish: Fried Sage (see below)
• 1/4 cup olive oil
• 12 fresh sage leaves

Directions

1. Preheat oven to 400. Spray a cast-iron skillet with cooking spray.

2. In a large Dutch oven, bring potatoes, 2 tsp salt, and water to cover by 2 inches to a boil over medium-high heat. Cook until tender, 15-20 minutes; drain well. Add crème fraiche, 4 tbsp. butter, 3 tsp parsley, sage, 1 1/2 tsp salt, 1 tsp pepper, cardamom, and garlic powder; using a potato masher, mash until smooth. Spread into prepared skillet.

3. In a small bowl, stir together bread crumbs, cheese, remaining 1 tsp parsley, remaining 1/4 tsp salt, and remaining 1/4 tsp pepper. Using your fingers, blend in remaining 2 tbsp. butter until mixture is crumbly. Sprinkle mixture over potatoes.

4. Bake until golden brown, about 30 minutes. Garnish with Fried Sage.

5. Fried Sage:

6. In a small skillet, heat oil over medium-low heat. Add sage leaves; fry until dark green and crispy, 2-3 minutes. Let drain on paper towels.

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