Pimento Cheese Mashed Potatoes
Give some zip to your mashed potatoes by adding some pimento cheese. You'll be glad you did!
Servings: 10 cups
Calories: 877kcal
Ingredients
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
Instructions
- 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.
Notes
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.
Nutrition
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