Vermont Cheddar Mashed Yukon Golds
http://www.eatingwell.com/recipes/vermont_cheddar_mashed_yukon_golds.html
From EatingWell: December 2006Extra-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
- 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
Preparation
- 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
- Make Ahead Tip: Cover and refrigerate for up to 2 days. To serve, reheat in a double boiler and garnish with cheese and chives.
- 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.