Katie Lee’s Pimiento Cheese Mashed Potatoes | The Kitchen | Food Network

Katie makes creamy, buttery, make-ahead mashed potatoes with a Southern twist!
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Pimiento Cheese Mashed Potatoes
RECIPE COURTESY OF KATIE LEE BIEGEL
Level: Easy
Total: 1 hr 50 min
Active: 40 min
Yield: 8 to 10 servings

Ingredients

1 stick unsalted butter, at room temperature, plus 4 tablespoons (1/2 stick) unsalted butter, melted, plus more for greasing the dish
5 pounds Idaho russet potatoes, peeled and cut into 1-inch pieces
Kosher salt
2 cloves garlic, grated
Pimiento Cheese, recipe follows, at room temperature
1 cup half-and-half, warmed
1/2 tablespoon cracked black pepper, or more to taste
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley

Pimiento Cheese:

8 ounces yellow Cheddar, grated (about 2 cups)
1/4 cup mayonnaise
2 tablespoons jarred pimientos, drained
1 teaspoon sweet pickle relish
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper
Hot sauce, optional

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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Katie Lee’s Pimiento Cheese Mashed Potatoes | The Kitchen | Food Network

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