Vermont Cheddar Mashed Yukon Golds
Extra-sharp Cheddar and buttermilk add a tangy punch to these mashed potatoes. And, yes, we may be a bit biased, but we prefer Vermont Cheddar cheese.
Prep Time:
20 mins
Total Time:
45 mins
Servings:
8 servings, about 1 cup each
Ingredients
-
3 pounds Yukon Gold potatoes, cut into 11/2-inch pieces
-
1 1/2 cups shredded extra-sharp Cheddar cheese, divided
-
3/4 cup nonfat buttermilk, (see Tip)
-
1 teaspoon salt
-
1/2 teaspoon freshly ground pepper
-
1/4 cup sliced fresh chives, divided
Directions
1.
Place potatoes in a large Dutch oven and add enough water to cover. Bring to a boil over high heat. Boil until very tender when pierced with a fork, 20 to 25 minutes. Remove from the heat. Drain and return the potatoes to the pot. Mash with a potato masher. Stir in 1 1/4 cups cheese until melted. Add buttermilk, salt and pepper and stir to combine. Gently fold in 3 tablespoons chives. Transfer to a serving dish and garnish with the remaining 1/4 cup cheese and 1 tablespoon chives.
Tips:
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. To serve, reheat in a double boiler and garnish with cheese and chives.
Nutrition information
Calories 223, Total Fat 6 g, Saturated Fat 4 g, Cholesterol 19 mg, Sodium 425 mg, Carbohydrate 31 g, Fiber 2 g, Protein 8 g, Potassium 935 mg. Daily Values: Calcium 15%. Exchanges: Starch 2,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Rich Chocolate Sauce
Perfect for topping ice cream, this is a great standby, all-purpose chocolate sauce. Or simply set out a bowl of the sauce and dip pound cake, strawberries or other fruit into it.
See RecipeMore Great Recipe Ideas from EatingWell
