1 Tablespoon Unsalted Danish Creamery European Style Butter
1 Tablespoon vegetable oil
10-12 sage leaves
3 ½ pounds russet potatoes, peeled and cut into 2-inch cubes
1 ¼ cups heavy cream, plus more if needed
1 garlic clove, peeled
2 ½ sticks (1 ¼ cups) Danish Creamery European Style Butter, melted and divided
freshly ground black pepper
3 Tablespoons minced chives, plus more for garnish
Heat oil in small sauté pan over medium high heat.”. Add 3- 4 sage leaves and cook until crisp, about 20 seconds. Transfer to a paper towel lined plate and sprinkle with salt. Repeat with remaining sage leaves. Set aside. (Note: butter used for frying the sage can be added to the potatoes for extra flavor.)
Place potatoes in a large pot and cover with 1-inch of cold water. Bring to a boil, season generously with salt, then cover and reduce to a simmer. Cook until fork tender, about 15 minutes. Meanwhile, gently heat heavy cream and garlic clove in a small saucepan.
Drain potatoes in a colander and return to the warm pot. Let sit a few minutes to dry out. Pass potatoes through a ricer into a large pot, then stir in 1 cup of melted butter. Remove and discard garlic clove from hot cream, then mix into potatoes. Season with salt and black pepper; stir in chives.
Transfer potatoes to the serving bowl and use a spoon to create swirls in the surface. Pour remaining 1/4 cup melted butter over top. Garnish with fried sage leaves and more minced chives. Serve warm.