1. In a large saucepan cook potatoes and 1/2 tsp on the salt, covered, in enough boiling water to cover for 20 to 25 minutes or until tender; drain.
2. Meanwhile, in a large skillet, heat oil. sitr in the onion wedges. Cook, uncovered, over medium heat for about 20 minutes or until onions are tender, stirring frequently. If necesary, reduce heat to medium-low to prevent overbrowning before onions are tender. Increase heat to medium high and cook about 5 minutes more or until onions are golden brown, stirring frequently.
3. Mash drained potatoes with a potato masher. Add butter, sage, the remaining 1/2 tsp salt, and pepper. Gradually beat in enough half and half to make mixture light and fluffy.
4. Mound potatoes in a serving dish. Top with caramelized onions and cheese shards; serve immediatley.
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