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

Ingredients

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
Pimiento Cheese, 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.

Directions.

Preheat the oven to 350 degrees F. Grease a 9-by-14-inch glass baking 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 baking. Give room temperature level prior to baking.

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

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