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