Pimento Cheese Mashed Potatoes
Give some zip to your mashed potatoes by adding some pimento cheese. You'll be glad you did!
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: holiday side dish, potato side dish, Potatoes
Cuisine: American Comfort Food
Servings: 10 cups
Calories: 877kcal
For the pimento cheese:
- 2 pounds sharp cheddar cheese grated
- ¾ cup mayonnaise
- 4 ounces diced pimentos drained
- 1 tablespoon prepared horseradish
- 1 teaspoon black pepper
- ½ teaspoon salt
For the mashed potatoes:
- 5½ quarts water
- 1½ tablespoons salt
- 5 pounds russet potatoes peeled and cut into 3" chunks
- ¾ cups warmed milk to the touch, plus additional if desired
- ½ teaspoon black peper
- 6 tablespoons butter softened
- 1 cup prepared pimento cheese
Place all the ingredients for the pimento cheese in a large bowl and stir well to combine.
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.
Refrigerate remaining pimento cheese and use it as a spread for crackers, sandwiches, or vegetables.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Leftovers may be frozen for up to 3 months in an airtight freezer container or bag. Stir well before reheating.
Serving: 1cup | Calories: 877kcal | Carbohydrates: 54g | Protein: 30g | Fat: 60g | Saturated Fat: 27g | Polyunsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 2009mg | Fiber: 6g | Sugar: 4g