In a large pot add in potatoes, garlic cloves, salt to taste, and enough water to cover over an inch over the potatoes. Bring water to a boil and lower heat to a slow boil and allow to cook for 25-30 minutes, or until potatoes are fork tender.
Once potatoes are fork tender, drain potatoes and garlic and place in a very large mixing bowl.
In a medium saucepan, over medium high heat add in butter and allow butter to melt.
Once butter has melted, add in sage leaves. Cook together while mixing occasionally until butter turns into a nice golden brown.
Once butter has browned, remove from heat and allow butter to cool slightly before slowly adding in half and half. Stir gently and add in cheeses. Stir to incorporate together.
Using a potato masher (or a hand mixer) mash potatoes, adding in milk mixture little by little until as creamy as desired. Once potatoes are creamed add garlic powder and salt, then taste for seasonings. If desired, add in more salt and pepper.
*The exact amount of milk you will need depends on the size of the potatoes. Mix it in slowly so that the potatoes do not become too runny.The calories shown are based on the recipe serving 6 people, with 1 serving being about 1 cup of mashed potatoes, depending on the size of the potatoes. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**