VERMONT CHEDDAR MASHED YUKON GOLDS
Extra-sharp Cheddar and buttermilk add a tangy punch to these potatoes. And, yes, we may be a bit biased, but we prefer Vermont Cheddar cheese. Make Ahead Tip: Cover and refrigerate for up to 2 days. To serve, reheat in a double boiler and garnish with cheese and chives.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- 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.
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