Pimento Cheese Mashed Potatoes
Fluffy russet potatoes are blended with sharp cheddar pimento cheese, butter, warm milk, and a touch of horseradish for a creamy, colorful side dish with plenty of flavor and zip.
Servings: 10 cups
Calories: 587kcal
Equipment
Ingredients
For the pimento cheese:
- 1 pound (16 ounces) sharp cheddar cheese grated
- ½ cup mayonnaise
- 2 ounces diced pimentos drained
- 2 teaspoons prepared horseradish or to taste
- 1 teaspoon black pepper
- ½ teaspoon salt
For the mashed potatoes:
Instructions
- Place all the ingredients for the pimento cheese in a large bowl and stir well to combine. Set aside.
- Meanwhile, boil the potatoes until fork-tender. Drain.
- Add 1 cup of the prepared pimento cheese, butter, warmed milk, and black pepper to the boiled potatoes.
- Use a potato masher to mash to your desired consistency (adding more warm milk if desired).
- Serve warm or place the potatoes in a baking dish, cover, and refrigerate. When ready to serve, bring the potatoes to room temperature. Place the potatoes (covered with foil) into a moderate oven and heat until hot.
Notes
Store any leftover pimento cheese in an airtight container in the refrigerator for up to 5 days.
Store any leftover pimento cheese mashed potatoes in an airtight container in the refrigerator for up to 5 days.
May be frozen. Store in an airtight freezer container or freezer bag. Label and date. Freeze for up to 2 months. Thaw in the refrigerator overnight. Once thawed, stir well and reheat in a 3 quart saucepan over medium heat, stirring frequently, until hot.
Nutrition
Serving: 1cup | Calories: 587kcal | Carbohydrates: 47g | Protein: 16g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 1879mg | Potassium: 1029mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1070IU | Vitamin C: 21mg | Calcium: 480mg | Iron: 2mg
