Vermont Cheddar Mashed Yukon Golds Recipes

VERMONT CHEDDAR MASHED YUKON GOLD POTATOES

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.

VERMONT CHEDDAR MASHED POTATOES

Steps:

• Boil potatoes in well-salted water until tender, about 15 minutes. Drain well in a colander and place in the bowl of a stand mixer with a wire whisk attachment. Beat at medium speed for 2 to 3 minutes to allow steam to escape.
• Turn off mixer and add cheese, baking powder, salt, pepper, cayenne and nutmeg. Beat again for a minute or so.
• Add butter and cream, mixing slowly, then increase speed to medium and drizzle in beaten eggs. Stop and scrape down bowl with rubber spatula to make sure ingredients are incorporated evenly. Beat at medium-high speed until mixture is smooth, 2 to 3 minutes.
• Serve immediately in a heated bowl. Alternatively, transfer potatoes to a 2-quart baking dish, cover with foil and let stand at room temperature. Reheat for 30 to 40 minutes at 350 degrees, until piping hot. (If you want the top browned, remove foil halfway through baking. Otherwise give the potatoes a stir before serving.)

MASHED YUKON GOLD POTATOES WITH GARLIC

Steps:

• Cut potatoes into pieces (the smaller they are, the faster they will cook).
• Place potatoes and garlic in a large saucepan.
• Bring to a boil.
• Cook on medium heat for 15 minutes, or until potatoes are tender.
• Drain, but do not discard garlic.
• Add remaining ingredients, and mash with a potato masher until smooth.
• Add additional milk if necessary.
• If desired, season with additional salt and pepper.