Ingredients

Serves approximately eight to ten people

10 cups cooked, hot potatoes
2-1/2 sticks real butter
1 8 oz. package cream cheese
1/2 cup sour cream
1/2 to 1 cup light cream (depending on desired creaminess)
2 Tbsp. salt
1 Tbsp. fresh ground pepper (can use white pepper)
1 tsp. garlic salt
1/4 cup fresh finely chopped Thyme
1/4 cup fresh finely chopped Sage
1/4 cup fresh chopped Parsley
2 cups grated Parmesan cheese
2 eggs, beaten
8-10 whole Sage leaves

Once potatoes are cooked, place in large bowl. Continuously stirring, melt 1 and a half sticks of butter in small saute pan over medium high heat until light golden brown (this will not take long), be careful not to burn. Mix butter, cream cheese, sour cream, light cream, salt, pepper, garlic salt, chopped thyme, chopped sage, chopped parsley and half of parmesan. Mix with hand mixer or potato masher just until smooth (don't overmix or they will become gummy). Fold in beaten eggs. Pour into lightly greased casserole dish and top with remaining parmesan. In same saute pan, add 2nd stick of butter. Saute to golden brown once again over medium heat this time and pour over top of potatoes, leaving a very small amount of butter in pan, return pan to heat and add whole Sage leaves for only a few seconds until they start to curl up on ends. Set Sage leaves aside on paper towel to drain. Bake Souffle in a 350 degree oven for approximately 1/2 hour to 45 min. When potatoes are done, decorate top with whole Sage leaves (a flower pattern, or around rim of casserole). Enjoy! If you are one of the many people watching your carbohydrate intake, you could substitute another mashed root vegetable.