Categories: Potatoes, Sides

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

Directions

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.

2. Remove from the heat. Drain and return the potatoes to the pot. Mash with a potato masher.

3. Stir in 1 1/4 cups cheese until melted. Add buttermilk, salt and pepper and stir to combine. Gently fold in 3 tablespoons chives.

4. Transfer to a serving dish and garnish with the remaining 1/4 cup cheese and 1 tablespoon chives.

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