Vermont Cheddar Mashed Yukon Golds (Printer-Friendly Version) | Eating Well
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Vermont Cheddar Mashed Yukon Golds

http://www.eatingwell.com/recipes/vermont_cheddar_mashed_yukon_golds.html

From EatingWell:  December 2006

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.

8 servings, about 1 cup each | Active Time: 20 minutes | Total Time: 45 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 223 Calories; 6 g Fat; 4 g Sat; 0 g Mono; 19 mg Cholesterol; 31 g Carbohydrates; 8 g Protein; 2 g Fiber; 425 mg Sodium; 935 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 fat

Tips & Notes