Vermont Cheddar Mashed Yukon Golds

Vermont Cheddar Mashed Yukon Golds

Extra-sharp Cheddar and buttermilk add a tangy punch to these mashed potatoes. And, yes, we may be a bit biased, but we prefer Vermont Cheddar cheese.

Nutirion Profile: Gluten Free Diet Healthy Weight High Potassium Low Calorie Low Cholesterol

Serves Prep Time Total Time
8 20 min 45 min



  • 3 pounds Yukon Gold potatoes, cut into 11/2-inch pieces
  • 1 1/2 cups shredded extra-sharp Cheddar cheese, divided
  • 3/4 cup nonfat buttermilk, (see Tip)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup sliced fresh chives, divided

Cooking Instruction

Step 1

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.


  • Serving: Per serving
  • Calories: 223
  • Carbohydrates: 31g
  • Fat: 6g
  • Protein: 8g
  • Dietary Fiber: 2g
  • Saturated Fat: 4g
  • Monounsaturated Fat: 0g
  • Cholesterol: 19mg
  • Potassium: 935mg
  • Sodium: 425mg
  • Exchanges: 2 starch, 1 fat
  • Carbohydrate Servings: 2