Vermont Cheddar Mashed Yukon Gold Potatoes - cooking recipe

Ingredients

3 lbs yukon gold potatoes, cut into 1 1/2 -inch pieces
1 1/2 cups shredded reduced-fat extra sharp cheddar cheese, divided
3/4 cup low-fat buttermilk
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 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.