This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.


1 1/2-2 lbs yukon gold potatoes, scrubbed and cut into large chunks

1 tbsp butter

3 cloves garlic

1 8-oz container pimento cheese (we used Larry Mac’s Jalapeño Swiss)

Salt and pepper, to taste


Place the potatoes, butter, and garlic in a pot and cover with water. Bring to a boil and cook until potatoes are tender when pierced with a fork. Drain the potatoes and garlic and roughly mash with the pimento cheese. Season with salt and pepper.

Aired on 2/26/2017