Extra-sharp Cheddar and buttermilk add a tangy punch to these potatoes. And, yes, we may be a bit biased, but we prefer Vermont Cheddar cheese.

Makes 8 servings, about 1 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

3 pounds Yukon Gold potatoes, cut into 1 1/2 -inch pieces
1 1/2 cups shredded extra-sharp Cheddar cheese, divided
3/4 cup nonfat buttermilk
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup sliced fresh chives, divided

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 INFORMATION: Per serving: 223 calories; 6 g fat (4 g sat, 0 g mono); 19 mg cholesterol; 31 g carbohydrate; 8 g protein; 2 g fiber; 425 mg sodium; 935 mg potassium.


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

2 Carbohydrate Servings

Exchanges: 2 starch, 1 fat

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. To serve, reheat in a double boiler and garnish with cheese and chives.

Side dish for Christmas dinner, and my family loved it! I must not have used sharp enough cheddar, though.

Brenda, Yakima, WA

I'll admit that I was "armed" with a pat of butter to add to these as I tasted them for the first time...but they didn't need it! They were excellent.

Beth, Mesa, AZ

My finicky 12-year-old niece wanted to know what was in these delicious potatoes.

Anonymous, Bellingham, Wa

Everyone at the table loved these potatoes and the leftovers were gobbled up, but I thought they needed a little more punch - perhaps sharper cheese would do it.

Karen, Perrysburg, Oh