Dress up your weekly mash with a little cheese….these easy to make Pimento Cheese Mashed Potatoes are simply divine in every way. Savory cheese spread mashed into creamy potatoes, they may end up being the centerpiece of the whole dinner.
I think the final few days of the winter are always the hardest. We’re getting ready to turn the clocks ahead (or back, I can never keep the two straight) and you know spring is on the horizon yet………yet, there’s snow in the forecast. And not a deep debilitating snow, just enough that it could stall the whole day and be a general nuisance. Just enough to make the last few days of winter excruciatingly painful. Just enough to make me dream of long summer days in South Carolina with a tub of Pimento Cheese dip in one hand and a sweet tea in the other.
My love of pimento cheese started in Hilton Head on a visit to see my late mother-in-law. It looked weird and I was a little scared to dip into it. But I did…and then, I think I ate the whole bowl myself. I seriously had no self control whatsoever and kept spreading cracker after cracker with an increasingly thicker layer of creamy, lumpy cheese spread. I started to daydream about all the things I could pimento cheese-ize. Like my favorite mashed potatoes. Pimento Cheese Mashed Potatoes are what dreams are made of….well, at least in my mind.
And these Pimento Cheese Mashed Potatoes are so incredibly easy to make. They’re, literally, potatoes and this pimento cheese dip, which is so simple to whip up in minutes. And it melts into the steaming, hot potatoes just beautifully spreading it’s intoxicating flavor throughout the mash. Serve them at your next family gathering with this Salisbury Steak and all your guests will think you’ve outdone yourself. And if you’re not a pimento cheese fan (but WHY?!?!?) you may love these sour cream and chive mashed potatoes that are made with only a handful of ingredients.
- 2 pounds potatoes, peeled and diced
- 1 cup pimento cheese spread
- 1/8 teaspoon kosher salt
- 1/8 teaspoon fresh ground pepper
- Add the potatoes to a large pot and fill with water until the potatoes are just covered. Season with about 1 teaspoon kosher salt
- Bring the potatoes to a boil over medium-high heat, the turn to low and simmer for 20 minutes until the potatoes are fork tender.
- Drain and transfer to a large bowl.
- Add the pimento cheese, salt and pepper to the potatoes and mash with a potato masher until combined.
- Serve immediately.
Potatoes can be made up to 24 hours in advance and refrigerated in an airtight container. Reheat in the microwave at medium power for 3-4 minutes, stirring after each minute.