Okay, yes, I can make other side dishes, of course…but that means you have to count French bread, salad in a bag, carrot sticks, sliced strawberries, a can of fruit cocktail…you’re beginning to get it. Anyway, being a true chef 101er trying to make more than one dish for a meal, and have it all ready at the same time, is a challenge.
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This side dish, “mashed potatoes” being asked for my the kid, promised to take the same time to cook as the chicken (I made last week) would in the oven. It was uber-yummy even with my slight changes in italics:
- 3 pounds Yukon Gold potatoes, cut into 11/2-inch pieces (I bought Russet in error, Ed said it was worth a second trip for Gold as they mash better.)
- 1 1/2 cups shredded extra-sharp Cheddar cheese, divided (I didn’t divide squat – just put it all in at once and it was fine.)
- 3/4 cup nonfat buttermilk, (see Tip)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup sliced fresh chives, divided (undivided.)
- 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 (Or all like I did) until melted. Add buttermilk, salt and pepper and stir to combine. Gently fold in 3 tablespoons chives (all again). Transfer to a serving dish a
nd garnish with the remaining 1/4 cup cheese and 1 tablespoon chives.