Mashed Potatoes with Fontina and Sage
I can never have too many mashed potatoes in my life. These are extra-special with their crème fraiche, melted Fontina cheese, and fresh sage. These can be made a day or two ahead of time, prepped to just before baking. Simply cover with plastic wrap and refrigerate. I’ve even frozen these in the baking dish two weeks ahead of when I needed to cook them. They were amazing at Christmas dinner with roast beef tenderloin! Use them on top of shepherd’s pie to make things more interesting and be sure they have a prominent spot on your Thanksgiving buffet. (You may want to make extra…they are popular!)