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 |
| Recipe Ingredients | |
| 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 | |
Recipe Directions
- 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.
| Nutrition Information | ||||||||
| 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 | |||||||
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