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.
Vermont Cheddar Mashed Yukon Golds
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.