Buttermilk Cheddar Golden Mashed

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Pete

Ingredients

3 pounds Yukon Gold potatoes, cut into 1½-inch pieces

1 ½ cups shredded extra-sharp Cheddar cheese, divided

¾ cup nonfat buttermilk, (see Tip)

1 teaspoon salt

½ teaspoon freshly ground pepper

¼ cup sliced fresh chives, divided

Preparation

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. 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 ¼ 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 ¼ cup cheese and 1 tablespoon chives.

Tip

Directions at mail.aol.com

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