Vermont Cheddar Mashed Yukon Golds

Vermont Cheddar Mashed Yukon Golds

2 Reviews
From: EatingWell Magazine, 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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 3 pounds Yukon Gold potatoes, cut into 1½-inch pieces
  • 1½ cups shredded extra-sharp Cheddar cheese, divided
  • ¾ cup nonfat buttermilk, (see Tip)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup sliced fresh chives, divided


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  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 1¼ 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 ¼ 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 information

  • Serving size: 1 cup
  • Per serving: 223 calories; 6 g fat(4 g sat); 2 g fiber; 31 g carbohydrates; 8 g protein; 2 mcg folate; 19 mg cholesterol; 1 g sugars; 0 g added sugars; 256 IU vitamin A; 1 mg vitamin C; 133 mg calcium; 0 mg iron; 425 mg sodium; 943 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 fat

Reviews 2

December 07, 2010
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By: sjeter77
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
November 25, 2010
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By: EatingWell User
I like to add chopped scallions- gives it that nice subtle onion flavor without over-powering you.
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