Cheddar and Chive Mashed Potatoes

dsc_1369RECIPE #319, DAY #513

FIVE STARS

ORIGINAL RECIPE: “Vermont Cheddar Mashed Yukon Golds,” from the December 2006 Eating Well magazine*

TIMING: 1/2 hour, tops

DIFFICULTY: Easy, if you can tell when a potato’s cooked

TOOLS: A potato masher

COOK TYPE: Stovetop, boiling

HEALTH: Potatoes are not the enemy. Carbs are not even the enemy. Just, maybe, you need to eat less of them and more of other things. These mashed potatoes do not include butter or milk, but replaces them with cheddar cheese and buttermilk, which has health benefits (and can also be leaner) over the old options. With a sprinkling of chives, these are a great (and flavorful) side for dinner (even without the gravy or sour cream).
dsc_1368EXPERIENCE: Just needed something to do with the potatoes in the fridge, and pretty quick for dinner. We had a 12-year-old guest over, and literally everyone at the table said something good about these potatoes and then took seconds.

Just one thing: I find mashed potatoes by themselves to be too dry. I would either pair with a meal which could contribute gravy (like chicken or turkey or even a roast beef) or serve with a dollop of sour cream. Just me.

dsc_1366NOTES:  I found–in a pinch–that you can substitute goat’s milk for the buttermilk. Otherwise, you can add 1/2 tablespoon lemon juice to some milk. But buttermilk is best.

You can also substitute other boiling potatoes for the Yukon Golds, but I almost always use the Golds, myself.

***

  1. In a soup pot, place 3 pounds peeled and chopped Yukon Gold potatoes in enough cool water to cover. Bring to a boil, then cook for about 20 minutes until potatoes are easily pierced with a fork. Drain.
  2. Back in the pot, but removed from heat, mash potatoes with a potato masher until as chunky or smooth as you like them. Stir in 1 1/2 cups grated extra sharp cheddar until melted. Add 3/4 cup buttermilk, 1/4 cup minced chives, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir just until combined.
  3. Serve topped with 1/4 cup grated sharp cheddar and a sprinkling of chives.

***

Serve with a beef roast with gravy and accompanying veggies (like carrots and onions). Other meats-and-veggies meals would also work, just spoon the potatoes with gravy or dollop with sour cream.

*Recipe changed from the original.

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