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.
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 11/2-inch pieces
1 1/2 cups shredded extra-sharp Cheddar cheese, divided
3/4 cup nonfat buttermilk (see Tip)
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.
<!–p><br /–>TIP: 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.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. To serve, reheat in a double boiler and garnish with cheese and chives.