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

Katie makes velvety, buttery, make-ahead mashed potatoes with a Southern twist!
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Mashed Potatoes
Level: Easy
Total: 1 hr 50 min
Active: 40 min
Yield: 8 to 10 portions


1 stick saltless butter, at room temperature level, plus 4 tablespoons (1/2 stick) saltless 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
, dish follows, at space 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 rattled pimientos, drained pipes.
1 teaspoon sweet pickle relish.
1/2 teaspoon onion powder.
Kosher salt and newly ground black pepper.
Hot sauce, optional.


Preheat the oven to 350 degrees F. Grease a 9-by-14-inch glass dish with butter and set aside.

Include 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 up until the potatoes are fork-tender, 15 to 20 minutes. Drain pipes 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 portable mixer on medium speed up until completely blended, about 2 minutes. Include the mix to the pot of potatoes, alternating with the half-and-half. Whip till combined. Season with salt and pepper to taste.

Spread out the potato mixture into the prepared dish. Dot the staying 1/2 cup Pimiento Cheese on top of the potatoes and spread. Put the melted butter over the leading and bake till bubbly and somewhat golden, about 45 minutes.

The potatoes can be kept warm in a 200 degree F oven or tented with foil till ready to serve, up to 2 hours. Garnish with the chives and parsley prior to serving.

Pimiento Cheese:.

To the bowl of a food processor fitted with the blade attachment, include the cheese, mayo, pimientos, relish, onion powder, a pinch of salt and pepper and a few dashes of hot sauce, if using. Mix till smooth and creamy. Transfer to a bowl and set aside or cover and hold in the fridge up until ready to utilize.

Cook's Note.

To make this ahead of time, cover the dish after putting together and refrigerate for up to 2 days prior to . Give room temperature level prior to baking.

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Katie Lee's Pimiento Cheese Mashed Potatoes|The Cooking area|Food Network.

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

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About the Author: Yvette Cook


  1. Yeah I would love it. We’re from the South so. Gotta love Pimiento Cheese. Gonna make it.

    1. As a kid our teacher brought pimiento cheese sandwiches had never eaten before, went home told my she had to learn how to make it, now so many variations all good

    2. 3rd generation Texan and just like Macaroni and cheese the variations of both are only limited by your imagination 😆

  2. I love pimento cheese but have never thought to put it on mashed potatoes. Love this idea.


  4. I love this show and the hosts but GZ is always grumpy. I think he should be replaced.

    1. I have to disagree. He wasn’t grumpy here, he was just being the sous chef to Katie. They all contribute something to the balance of the show. I learn a lot from GZ. Sunny does absolutely nothing for me especially when she talks with her mouth full but others like her so…

  5. Please tell me GZ did not double dip using the same spoon! He got anew spoon right!

  6. Being a true southerner and in the kitchen for 70 or so years (started very young), I’ve made tons of mashed potatoes and pimento cheese who knows how many times! Never thought of turning it into a mush, though. I prefer it not run through the food processor and made from cheese I grated myself. My bestie loved it so much, he now says he doesn’t want to eat a baked potato without pimento cheese.
    Try putting a couple of chunks of onion through your garlic press and get just the juice from it to put in the pimento cheese. Makes such a wonderful difference, no matter how you make it.

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