Ingredients

• 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

Instructions

1. Preheat the oven to 450 degrees F. Cover the potatoes with cold water seasoned with salt and pepper. Bring the potatoes to a boil and cook until tender. Drain well.
2. In a medium saucepan, heat the cream and chopped sage over medium-low heat until the cream is very warm and has been infused with the sage flavor, about 5 minutes. Add the potatoes to the sage-infused cream along with the butter and Parmesan cheese. Mash the potatoes until smooth, season to taste with salt and pepper and cool until thickened, about 20 minutes.
3. Meanwhile, heat the olive oil in a skillet over medium-high heat. Add the whole sage leaves and fry until dark green and crisp, 30 seconds to 1 minute. Drain on a paper towel-lined plate. Place the cooled potatoes in a piping bag fitted with a large star tip. Divide and pipe into 4 equal mounds on a baking sheet and bake until golden brown, 6 to 8 minutes. Garnish each mound with a fried sage leaf.