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Ingredients

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

Instructions

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