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Pimento Cheese Smashed Potatoes

A Moveable Feast: Pimento Cheese Smashed Potatoes

Here is a southern dish sure to please. It pairs perfectly with just about anything!
Course vegetable side dish
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 servings
Author Lane from With Two Spoons

Ingredients

  • 2 cups shredded cheddar 8 ounces
  • 8 ounces cream cheese softened
  • 3 Tablespoons mayonnaise
  • ½ teaspoon ancho chili powder
  • ½ teaspoon garlic powder
  • 4 ounces pimentos drained
  • 2 jalapenos finely diced (approximately ½ cup)
  • 2 teaspoons salt divided
  • 8 Tablespoons butter softened
  • 21/2 pounds russet potatoes roughly peeled and chopped into large pieces

Instructions

  1. To make the pimento cheese:
  2. Place shredded cheddar cheese, cream cheese, and mayo into the bowl of a stand mixer and mix until well combined.
  3. Add ancho chili powder, garlic powder and continue to mix.
  4. Mix in jalapeno and drained pimentos.
  5. Transfer mixture to glass container and store in the refrigerator overnight.
  6. To make the Pimento Cheese Smashed Potatoes:
  7. Take Pimento Cheese out of the refrigerator and allow it to come to room temperature.
  8. Place potatoes into pot of water with one teaspoon of salt.
  9. Bring water to a boil then turn down to a simmer until potatoes are fork tender, 25-30 minutes.
  10. Allow to cool slightly.
  11. Add potatoes to stand mixer along with 4 Tablespoons butter (use all 8 Tablespoons if you plan on serving immediately) and 1 teaspoon of salt and mix until desired consistency.
  12. Add pimento cheese and mix until well combined.
  13. If making ahead, place into a slow cooker on keep warm.
  14. Just before serving, melt additional 4 Tablespoons of butter on top of potatoes and mix before serving.