Vermont Cheddar Mashed Yukon Golds

By Coppermouse

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 non-fat buttermilk
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 cup sliced fresh chives, divided

Preparation

Step 1

Place the 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 the 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.