Vermont Cheddar Mashed Yukon Golds
(from austincook’s recipe box)
Source: Eating Well Magazine
Prep time: 20 minutes
Cook time: 25 minutes
Serves 8 people
Ingredients
- 3 pounds Yukon Gold potatoes, cut into 1 1/2 -inch pieces
- 1 1/2 cups shredded extra-sharp Cheddar cheese, divided
- 3/4 cup nonfat buttermilk
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup sliced fresh chives, divided
Directions
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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.
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Remove from the heat. Drain and return the potatoes to the pot. Mash with a potato masher.
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Stir in 1 1/4 cups cheese until melted. Add buttermilk, salt and pepper and stir to combine. Gently fold in 3 tablespoons chives.
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Transfer to a serving dish and garnish with the remaining 1/4 cup cheese and 1 tablespoon chives.