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. Source: EatingWell Magazine, December 2006

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.



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.

Nutrition Facts

223 calories; 6.3 g total fat; 4.4 g saturated fat; 19 mg cholesterol; 425 mg sodium. 943 mg potassium; 31.3 g carbohydrates; 2.4 g fiber; 1 g sugar; 8.1 g protein; 256 IU vitamin a iu; 1 mg vitamin c; 2 mcg folate; 133 mg calcium; 1 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I like to add chopped scallions- gives it that nice subtle onion flavor without over-powering you. Read More
Rating: 5 stars
Yummy! This recipe was fabulous. I often do not each potatoes because of the starches turning to sugar which eventually turns to fat but I had a craving and found this recipe. This was right on point as I could not get enough. I used reduced fat buttermilk and chopped scallions instead. The results? Yummy yummy yummy. Pros: Creamy light and tasty Cons: None Read More