Vermont Cheddar Mashed Yukon Golds

1. 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.
2. 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.
3. Gently fold in 3 tablespoons chives. Transfer to a serving dish and garnish with the remaining 1/4 cup cheese and 1 tablespoon chives.

Tips

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.

To Make Ahead: Cover and refrigerate for up to 2 days. To serve, reheat in a double boiler and garnish with cheese and chives.

Per serving: 223 calories; 6 g fat (4 g saturated fat, 0 g mono unsaturated fat); 19 mg cholesterol; 31 g carbohydrates; 8 g protein; 2 g fiber; 425 mg sodium; 941 mg potassium

Nutrition Bonus: Potassium (27% daily value), Calcium (15% dv).

Exchanges: 2 starch, 1 fat

Contributed by: EatingWell.com

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.