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