Vermont Cheddar Mashed Yukon Gold Potatoes
- Ready In:
- 45mins
- Ingredients:
- 6
- Yields:
-
8 cups
- Serves:
- 8
ingredients
- 3 lbs yukon gold potatoes, cut into 1 1/2 -inch pieces
- 1 1⁄2 cups shredded reduced-fat extra sharp cheddar cheese, divided
- 3⁄4 cup low-fat buttermilk
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 cup sliced fresh chives, divided
directions
- 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.
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RECIPE SUBMITTED BY
Sherri L.
Douglasville, Georgia