These Pimento Cheese Mashed Potatoes are a Southern twist on classic mashed potatoes with the addition of homemade pimento cheese.
My love for Southern food is well documented.
I collect all sorts of cookbooks on Southern food.
And while I don’t cook everything in bacon grease anymore (vegetarian) I am still obsessed as ever with Southern cuisine.
Both my husband and I love pimento cheese.
You can get it pretty much anywhere you go down south.
Each place seems to have their own spin on it.
I’ve put it in a quiche with cornbread.
On veggie burgers.
Put it in sliders with bacon jam.
Made crackers with it.
And I’ve put it in deviled eggs…though I never put that recipe up on the blog.
I probably should.
So throwing it in mashed potatoes really isn’t that odd to me.
I’m quite sure if I looked online many people have done it before me.
And I’m sure each recipe is a little different.
Some don’t use the mayo.
Others put horseradish in it.
Store bought pimento cheese probably used in some recipes as well.
If you are a meat eater I would think these Pimento Cheese Mashed Potatoes would be fabulous with fried chicken.
Or for Thanksgiving a nice fried turkey.
Honestly they were good all on their own.
But I’ve been known to eat bowls of mashed potatoes as a meal.
By the way, it’s a great day to buy my cookbook !
Want More Dinner Recipes?
- For the potatoes:
- 5 pounds russet potatoes peeled and cut into cubes
- For the Pimento cheese:
- 8 ounces cream cheese, at room temperature
- ½ cup mayonnaise
- 2 cups sharp cheddar cheese
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- 1 (4 oz.) jar pimentos, drained
- Boil potatoes in 5 quarts of water with some salt.
- Drain the potatoes and let cool slightly while you make the pimento cheese.
- For the Pimento Cheese:
- Using a food processor add all the ingredients except the pimentos to the bowl.
- Pulse on high until the all the ingredients are mixed and it is completely smooth.
- Add the pimentos and pulse a couple times to incorporate the pimentos.
- Putting it together:
- Using a food mill or a potato masher mash the potatoes until they are fine. The less lumps the better (unless you like lumps).
- Fold in the pimento cheese.
- Preheat oven to 350F.
- Place potato mixture in a baking dish covered in foil.
- Bake for 20-25 minutes.
- Mix the potatoes again and place into a serving bowl.