Vermont Cheddar Mashed Yukon Golds

Extra-sharp Cheddar and buttermilk add a tangy punch to these potatoes. And, yes, we may be a bit biased, but we prefer Vermont Cheddar cheese.


Ingredients

* 3 pound(s) Yukon Gold potatoes, cut into 1 1/2 -inch pieces
* 1 1/2 cup(s) shredded extra-sharp Cheddar cheese, divided
* 3/4 cup(s) nonfat buttermilk
* 1 teaspoon(s) salt
* 1/2 teaspoon(s) freshly ground pepper
* 1/4 cup(s) 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 & Techniques

If you want to make the recipe ahead of time, cover and refrigerate for up to 2 days. To serve, reheat in a double boiler and garnish with cheese and chives.

From EatingWell.com