Vermont Cheddar Mashed Yukon Golds
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.
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.
2 starch, 1 fat