Recipe courtesy of Katie Lee Biegel
Recipe courtesy of Katie Lee Biegel
Show:
The Kitchen
Pimiento Cheese Mashed Potatoes
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- Level: Easy
- Total: 1 hr 50 min
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 403
- Total Fat
- 21 g
- Saturated Fat
- 10 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 12 g
- Cholesterol
- 49 mg
- Sodium
- 681 mg
When Jeff Mauro made his mom’s mashed potatoes on The Kitchen, I started using her recipe every year. This recipe is an homage to my roots, my grandpa’s recipe for pimiento cheese, and a nod to Mama Mauro. I gave the buttery mashed potatoes a Southern twist by substituting pimiento cheese for her cream cheese, for the ultimate side dish.
- Level: Easy
- Total: 1 hr 50 min
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 403
- Total Fat
- 21 g
- Saturated Fat
- 10 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 12 g
- Cholesterol
- 49 mg
- Sodium
- 681 mg
Ingredients
Pimiento Cheese:
Directions
- Preheat the oven to 350 degrees F. Grease a 9-by-14-inch glass baking dish with butter and set aside.
- Add the potatoes and 1 tablespoon salt to a large saucepan or pot and cover with water. Bring to a boil, then simmer over medium-high heat until the potatoes are fork-tender, 15 to 20 minutes. Drain the potatoes well and return to the pot. Set aside.
- Put the room-temperature butter, garlic and 1 cup Pimiento Cheese in a medium bowl. Whip together with a handheld mixer on medium speed until thoroughly blended, about 2 minutes. Add the mixture to the pot of potatoes, alternating with the half-and-half. Whip until blended. Season with salt and pepper to taste.
- Spread the potato mixture into the prepared dish. Dot the remaining 1/2 cup Pimiento Cheese on top of the potatoes and spread. Pour the melted butter over the top and bake until bubbly and slightly golden, about 45 minutes.
- The potatoes can be kept warm in a 200 degree F oven or tented with foil until ready to serve, up to 2 hours. Garnish with the chives and parsley before serving.
Pimiento Cheese:
- To the bowl of a food processor fitted with the blade attachment, add the cheese, mayonnaise, pimientos, relish, onion powder, a pinch of salt and pepper and a few dashes of hot sauce, if using. Blend until smooth and creamy. Transfer to a bowl and set aside or cover and hold in the refrigerator until ready to use.
Cook’s Note
To make this ahead of time, cover the dish after assembling and refrigerate for up to 2 days before baking. Bring to room temperature before baking.
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