STOVE-TOP
1. In a large dutch oven, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Bring to a gentle boil over medium heat and cook 20-25 minutes, until the potatoes are fork tender.
2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the warm pot. Alternately, you can add the potatoes back to the pot and mash with a potato masher.
3. Over low heat, add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese, cooking until melted and creamy.
4. Serve the potatoes topped with additional fresh herbs and butter.
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