Mashed Yukon Golds with Vermont Cheddar
- 3 lbs Yukon Gold potatoes, cut into 1 1/2″ pieces
- 1 1/2 cups shredded extra sharp Vermont cheddar cheese, divided
- 3/4 cup nonfat buttermilk
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 1/4 cup sliced fresh chives, divided
These aren’t your mother’s mashed potatoes (or if they are, you were a lucky kid)! Made with nutrient-rich and creamy golden potatoes, there’s a little bit of tanginess from buttermilk and zippiness from extra sharp cheddar, and fresh chives round out the flavors with some green goodness. Delicious and easy to make, this might just become your go-to mashed potato recipe!
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 Tbsp chives. Transfer to a serving dish and garnish with the remaining 1/4 cup cheese and 1 Tbsp chives.