A delightful twist on classic mashed potatoes, featuring creamy Fontina cheese, aromatic sage, and tender Brussels sprouts.
Peel and dice the potatoes into even chunks.
Cutting the potatoes into uniform pieces ensures they cook evenly.
Boil the potatoes in salted water until tender, about 15 minutes.
Test the potatoes with a fork; they should be soft but not falling apart.
Mash the potatoes with butter, milk, garlic powder, and half of the shredded Fontina cheese until smooth.
For extra creaminess, use a hand mixer to blend the potatoes.
Transfer the mashed potatoes to a greased baking dish and sprinkle with the remaining Fontina cheese.
Spread the potatoes evenly in the dish for consistent baking.
Broil in the oven until the cheese is bubbly and golden, about 5 minutes.
Keep an eye on the dish to prevent the cheese from burning.
Microwave the Brussels sprouts according to package instructions.
Add a pinch of salt and pepper to the Brussels sprouts for extra flavor.
Serve the mashed potatoes topped with Brussels sprouts and garnished with fresh sage leaves.
Serve immediately for the best flavor and texture.
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