Food
EATING WELL’S VERMONT CHEDDAR MASHED POTATOES
01:00 AM EST on Wednesday, November 19, 2008
EATING WELL’S VERMONT CHEDDAR MASHED POTATOES
3 pounds Yukon Gold potatoes cut into 1 1/2-inch pieces
1 1/2 cups shredded extra-sharp Cheddar cheese, divided use
3/4 cup nonfat buttermilk
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup sliced fresh chives, divided use
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, 20-25 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.
To make ahead: cover and refrigerate for up to 2 days. To serve, reheat in a double boiler and garnish with cheese and chives. Makes 8 servings.
Nutrition: calories 223; 6 grams fat (4 g saturated).
From Eating Well Comfort Foods Made Healthy
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