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Vermont Cheddar Mashed Yukon Golds

Source: © EatingWell Magazine
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Rating: 4.5   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  45 Minutes
  8 servings, about 1 cup each
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.

Make Ahead Tip: Cover and refrigerate for up to 2 days. To serve, reheat in a double boiler and garnish with cheese and chives.
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
Vermont Cheddar Mashed Yukon Golds Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Easy Feast Favorite: Holiday Mashed Potatoes
Nutrition Facts per Serving
Yield:   8 servings, about 1 cup each
Calories: 223
Fat. Total: 6g
Protein: 8g
Carbohydrates, Total: 31g
Fat, Saturated: 4g
Fiber: 2g
Cholesterol: 19mg
Sodium: 425mg
% Cal. from Fat: 24%
Spotlight Recipe Review See all 2 reviews »

Rating: 4
by: bogdan Reviewed: 11/21/2009
It is so delicious !you should try it !
46 people gave this Cheers. Click here to Cheer this review. Report Violation
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