Instructions: Boil the potatoes in salted water until tender; drain, peel and mash. Melt the butter with 4 of the sage leaves; strain. Combine the potatoes with the sage butter, salt, rosemary, thyme, marjoram, garlic, and Parmesan cheese.

Preheat the oven to 375F. Butter a 9" ring mold, dust with the bread crumbs, and place the remaining sage leaves on the bottom. Spoon the potatoes into the mold; smooth the top. Bake 15 minutes. Meanwhile cook the peppers in the olive oil with salt and the wine for 5 minutes. Dissolve the cornstarch in 1 teaspoon of cold water, add it to the peppers, and cook until the sauce boils and thickens. Gently unmold the potato ring onto a serving platter, spoon the peppers in the center, and serve.

Suggested Wine: White Zinfandel, dry white with fragrance & acidity

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