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.
|Prep Time:||20 minutes|
|Ready in:||45 minutes|
|Yield:||8 servings, about 1 cup each|
|Ease of Prep:||Easy|
|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|
- 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.
Cover and refrigerate for up to 2 days. To serve, reheat in a double boiler and garnish with cheese and chives.
Health Advantages: low calorie, low cholesterol, high potassium, healthy weight.
|Servings Per Recipe: 8|
|Amount Per serving|
|Calories:||223 cal||Carbohydrate Servings:||2|
|Carbohydrates:||31 g||Dietary Fiber:||2 g||Cholesterol:||19 mg|
|Fat:||6 g||Sodium:||425 mg||Saturated Fat:||4 g|
|Protein:||8 g||Potassium:||935 mg||Monounsaturated Fat:||0 g|
|Nutrition Bonus:||Potassium (27% daily value), Calcium (15% dv).|
|Exchanges:||2 starch, 1 fat|