- 4 large russet potatoes, peeled and cut into chunks
- 10 tablespoons unsalted butter, cut into small bits
- 1/2 cup pimento cheese
- 1/2 cup whole milk as needed
- Kosher salt and freshly ground black pepper, to taste
Put potatoes in a large saucepan with enough water to cover them. Place over high heat and bring to a boil. Reduce heat to simmer and cook for 20 minutes, or until the potatoes are easily pierced with a knife.
Slowly warm the milk while the potatoes are cooking.
Drain potatoes and return to pan. Place over the heat and shake the pan for about 1 minute. This helps dry the potatoes and make them more receptive to the goodness to come.
Mash potatoes and start adding the butter, a little at a time, stirring to incorporate. When all the butter has been used, stir in cheese, and then start adding the warm milk, stirring until a creamy potato has developed. You may not need all of the milk. Taste and season with salt and pepper. Mashed potatoes are best served immediately.
To make ahead, add more milk and spoon into a casserole dish. Cover with foil. When ready to serve, bake covered at 350 degrees for about 20 minutes.
Serves 4-6. Doubles easily.