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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


Recipe Summary

45 mins


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

1 cup
223 calories; protein 8.1g; carbohydrates 31.3g; dietary fiber 2.4g; sugars 1.1g; fat 6.3g; saturated fat 4.4g; cholesterol 19.4mg; vitamin a iu 255.9IU; vitamin c 0.9mg; folate 1.6mcg; calcium 133.2mg; magnesium 0.9mg; potassium 943.2mg; sodium 425.3mg.

2 starch, 1 fat