Katie Lee Biegel's Pimiento Cheese Mashed Potatoes | The Kitchen

Katie makes creamy, buttery, make-ahead mashed potatoes with a Southern twist! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3XW4mKG Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pimiento Cheese Mashed Potatoes RECIPE COURTESY OF KATIE LEE BIEGEL Level: Easy Total: 1 hr 50 min Active: 40 min Yield: 8 to 10 servings Ingredients 1 stick unsalted butter, at room temperature, plus 4 tablespoons (1/2 stick) unsalted 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, recipe follows, at room 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 jarred pimientos, drained 1 teaspoon sweet pickle relish 1/2 teaspoon onion powder Kosher salt and freshly 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. Add 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 until the potatoes are fork-tender, 15 to 20 minutes. Drain 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 handheld mixer on medium speed until thoroughly blended, about 2 minutes. Add the mixture to the pot of potatoes, alternating with the half-and-half. Whip until blended. Season with salt and pepper to taste. Spread the potato mixture into the prepared dish. Dot the remaining 1/2 cup Pimiento Cheese on top of the potatoes and spread. Pour the melted butter over the top and bake until bubbly and slightly golden, about 45 minutes. The potatoes can be kept warm in a 200 degree F oven or tented with foil until ready to serve, up to 2 hours. Garnish with the chives and parsley before serving. Pimiento Cheese: To the bowl of a food processor fitted with the blade attachment, add the cheese, mayonnaise, pimientos, relish, onion powder, a pinch of salt and pepper and a few dashes of hot sauce, if using. Blend until smooth and creamy. Transfer to a bowl and set aside or cover and hold in the refrigerator until ready to use. Cook’s Note To make this ahead of time, cover the dish after assembling and refrigerate for up to 2 days before baking. Bring to room temperature before baking. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #KatieLee #PimientoCheeseMashedPotatoes Katie Lee's Pimiento Cheese Mashed Potatoes | The Kitchen | Food Network https://www.youtube.com/watch?v=XUMARgTmOXM