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Vermont Cheddar Mashed Yukon Golds

December 2006

Your rating: None Average: 3.8 (53 votes)

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.



READER'S COMMENT:
"I like to add chopped scallions- gives it that nice subtle onion flavor without over-powering you. "
Vermont Cheddar Mashed Yukon Golds Recipe

Makes: 8 servings, about 1 cup each

Active Time:

Total Time:

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

  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.

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.

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.

Nutrition Bonus: Potassium (27% daily value), Calcium (15% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 fat



More From EatingWell

Recipe Categories

Health & Diet Considerations
Low cholesterol
High potassium
Gluten free
Low calorie
Servings
8 or more
Meal/Course
Dinner

Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
45 minutes or less
Publication
December 2006

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