Step 1

Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.

Step 2

Place potatoes and garlic in a large saucepan. Cover with water. Bring to the boil over high heat. Reduce heat to medium-low. Boil for 20 minutes or until vegetables are tender.

Step 3

Meanwhile, place pepitas, in a single layer, on prepared tray. Sprinkle with sugar. Bake for 15 to 20 minutes or until sugar is melted and caramelised. Set aside to cool.

Step 4

Heat oil in a small frying pan over medium-high heat. Cook sage leaves, in batches, for 20 seconds or until crisp. Drain on paper towel. Reserve cooking oil.

Step 5

Drain potato mixture. Return to pan over low heat. Mash until well combined. Add milk, butter and ½ the cheese. Mash until smooth and combined. Season.

Step 6

Break up pepita mixture into small pieces. Spoon mash into a serving bowl. Drizzle with reserved cooking oil. Top with remaining cheese, crispy sage and pepitas. Serve.