**The Joy of Pimento Cheese: A Family Tradition**

Pimento cheese is more than just a dip or a sandwich filling - it's a staple of Southern cuisine and a beloved family tradition. For my grandfather, pimento cheese was his specialty, made with love and care to bring people together. He would grind up block cheese using an old-fashioned meat grinder, adding in jarred pimentos for that signature flavor.

**A Regional Favorite**

Despite its widespread popularity, pimento cheese is often associated with the South, where it originated as a humble dip made from cheese, pimentos, and mayonnaise. In New York, however, pimento cheese started gaining traction, particularly among families who had moved to the state from other regions. For me, pimento cheese has become a staple of my family's culinary tradition.

**The Perfect Substitution**

One of my favorite hacks for making mashed potatoes is using pimento cheese instead of cream cheese. The tangy flavor and creamy texture are a perfect match, elevating this comforting side dish to new heights. I like to use the processed cheese that comes in a rectangular package - it's convenient and makes a great substitute.

**A Personal Touch**

When it comes to making pimento cheese, I add a personal touch by using butter as a base. The richness of the butter complements the creamy cheese perfectly, creating a flavor profile that's both familiar and exciting. To take it to the next level, I like to mix in some grated garlic and heavy cream, adding depth and moisture to the dish.

**A Casserole Masterpiece**

To showcase my pimento cheese, I created a stunning casserole using butter as a base. By spreading the melted butter into a 9x13 inch baking dish, I was able to create a rich, creamy surface that perfectly complements the cheesy goodness above. The addition of hot half and half takes it to new heights, balancing out the flavors.

**A Family Tradition**

The beauty of pimento cheese lies in its ability to bring families together. My grandmother's mashed potatoes are legendary, made with 10 pounds of potatoes at a time, yet somehow always disappearing by the end of the night. To pay homage to her recipe, I've adapted it to include my pimento cheese mixture, creating a dish that's both familiar and innovative.

**The Secret Ingredient**

So what sets pimento cheese apart from other dips or sauces? The secret ingredient is often debated among family members, but for me, it's the addition of hot sauce. A dash adds just the right amount of spice, elevating the flavor to new heights. Whether you're a fan of cream cheese or prefer the tanginess of processed cheese, pimento cheese has become an essential component of our family gatherings.

**A Recipe to Remember**

To make this incredible casserole, simply mix together butter, melted, and the rest of your favorite cheese - I like to use four to five types for added depth. Next, add in some grated garlic, hot half and half, and a pinch of salt and pepper. Don't be afraid to experiment with different cheeses or flavor combinations - that's what makes pimento cheese so special.

**A Family Affair**

The end result is nothing short of magical - a creamy, cheesy casserole that's perfect for mashed potatoes, topped with a sprinkle of chives and a side of pickled relics. Whether you're serving it at Thanksgiving or just need a comforting meal, this pimento cheese casserole is sure to impress.

"WEBVTTKind: captionsLanguage: enI'm doing a mashup for my pimento cheese mashed potatoes I'm making my grandpa's pimento cheese and I'm using Pam Morris the bomb mashed potatoes years ago Jeff made his mom's mashed potatoes and let me tell you I thought that my grandma made the best mashed potatoes and she did make the best mashed potatoes but Pam Morrow's mashed potatoes let me tell you something and they're make a head okay which that did not exist no so we're gonna get started first with the pimento cheese I've already cooked the potatoes over here Jeffrey I've got him on guess what garnish Judy that's right he's chopping up some chives and parsley for me all right so into the food processor I'm using sharp cheddar cheese for this you can use very sharp cheddar cheese extra sharp whatever you like and then I'm gonna add to it some Jarred pimentos so pimento cheese was my grandpa's specialty he made the best pimento cheddar cheese he actually would hook up an old-fashioned meat grinder to the counter and put the block of cheese in it and grind it up cool by the way you feel sentimental but pimento cheese started it's not did it actually start in the South where did it start in New York I have your favorite hot sauce that's optional but I think it needs a little bit of a Zing there yeah pickled relics there's no there's no uh cream cheese I don't do cream cheese some people do everybody's got their own it's regional I very often like to use the processed cheese that comes in the rectangular package I think that makes a good pimento cheese I know cream cheese you don't like the tang in there I just don't do it wasn't how Grandpa did it so so I don't know why I do mine this is amazing so Jeff's mom puts cream cheese in her mashed potatoes so in place of the cream cheese I'm using the pimento cheese so this is just my little substitution you know you could probably do both and I'm adding it to a stick of butter this is crazy and I'm gonna save some of my pimento cheese as a Topper to my mashed potatoes the land of the cow salads garbanzo beans Thanksgiving I'm gonna add some grated garlic all right now we're gonna go in and mash this together together get it nice break and do we really need to butter the 13 by nine yeah you don't want it to stick yeah it's Thanksgiving I can't wait to try this I remember being a kid and when it was time to mashed potatoes it was always at the very last minute my grandma would make like 10 pounds of potatoes and no matter how much she made we still managed to eat all the mashed potatoes yeah they're like that you know yeah all right so this little butter pimento cheese mixture is going in all right now I'm gonna add in a little bit of hot half and half yeah just to show restraint I love that yeah heavy cream could you use yoga Pam uses half and half or almonds almond milk what the heck are you talking about all right and you don't want to over mix them because then you start to get that wallpapers paste thing going but there's so much fat in here that you can kind of have at it all right these are looking good so you can do this a day or two in advance put it in the fridge all right so I've buttered a 9x13 and now look at these look at that rich color oh pimento cheese I'm gonna put it into this baking dish it looks like sherbet it kind of does so now I'm gonna spread this in our casserole dish it looks so light it does it actually does not even listen this is fun you know because nobody else has Butter you just deal with your own family recipes we're literally going around the country and catching all these different flavors I appreciate it melted Butter's going on to seep into those potatoes now I'm gonna put the rest of the cheese on top look at this how beautiful that is I meant that was delicious it is right pickle and it adds a little pickled note to this because there is a lot of fat going on between the cheese and the mayonnaise and the water and the half and half so that little pickly moment it's like only gives you something okay so you could wrap this in some aluminum foil put it in the fridge and then just bake it a couple days later but we're putting it straight in 350 degrees for 45 minutes here we go I've got one I've seen it already done I seen it I looked ahead on the test I did I'm so sorry oh boy be careful girl how about it how about it fromage potatoes thank God for a little pressure a little pressure taters it's getting late all right now we're gonna add the chives Gotta Have chives I mean they make it yes yeah I agree it's almost like twice twice baked potato the gravy that you make oh no foreign man I love it and yeah cheese to anything it just UPS the ante but you didn't just add any cheese you added four to five cheese okay and that's what pimento cheese does it comes with lots of flavor I even taste that it was a little bit of garlic for such a big casserole but it's talking to me oh wow this is delicious I love a recipe that you like so much you want to go home and play with it which is exactly what you did this mom's mashed potatoes your Papa's pimento cheese wonder twins activate it's so so good can I say this to my Southern accent Honeys please I'll never tell you bless your heartI'm doing a mashup for my pimento cheese mashed potatoes I'm making my grandpa's pimento cheese and I'm using Pam Morris the bomb mashed potatoes years ago Jeff made his mom's mashed potatoes and let me tell you I thought that my grandma made the best mashed potatoes and she did make the best mashed potatoes but Pam Morrow's mashed potatoes let me tell you something and they're make a head okay which that did not exist no so we're gonna get started first with the pimento cheese I've already cooked the potatoes over here Jeffrey I've got him on guess what garnish Judy that's right he's chopping up some chives and parsley for me all right so into the food processor I'm using sharp cheddar cheese for this you can use very sharp cheddar cheese extra sharp whatever you like and then I'm gonna add to it some Jarred pimentos so pimento cheese was my grandpa's specialty he made the best pimento cheddar cheese he actually would hook up an old-fashioned meat grinder to the counter and put the block of cheese in it and grind it up cool by the way you feel sentimental but pimento cheese started it's not did it actually start in the South where did it start in New York I have your favorite hot sauce that's optional but I think it needs a little bit of a Zing there yeah pickled relics there's no there's no uh cream cheese I don't do cream cheese some people do everybody's got their own it's regional I very often like to use the processed cheese that comes in the rectangular package I think that makes a good pimento cheese I know cream cheese you don't like the tang in there I just don't do it wasn't how Grandpa did it so so I don't know why I do mine this is amazing so Jeff's mom puts cream cheese in her mashed potatoes so in place of the cream cheese I'm using the pimento cheese so this is just my little substitution you know you could probably do both and I'm adding it to a stick of butter this is crazy and I'm gonna save some of my pimento cheese as a Topper to my mashed potatoes the land of the cow salads garbanzo beans Thanksgiving I'm gonna add some grated garlic all right now we're gonna go in and mash this together together get it nice break and do we really need to butter the 13 by nine yeah you don't want it to stick yeah it's Thanksgiving I can't wait to try this I remember being a kid and when it was time to mashed potatoes it was always at the very last minute my grandma would make like 10 pounds of potatoes and no matter how much she made we still managed to eat all the mashed potatoes yeah they're like that you know yeah all right so this little butter pimento cheese mixture is going in all right now I'm gonna add in a little bit of hot half and half yeah just to show restraint I love that yeah heavy cream could you use yoga Pam uses half and half or almonds almond milk what the heck are you talking about all right and you don't want to over mix them because then you start to get that wallpapers paste thing going but there's so much fat in here that you can kind of have at it all right these are looking good so you can do this a day or two in advance put it in the fridge all right so I've buttered a 9x13 and now look at these look at that rich color oh pimento cheese I'm gonna put it into this baking dish it looks like sherbet it kind of does so now I'm gonna spread this in our casserole dish it looks so light it does it actually does not even listen this is fun you know because nobody else has Butter you just deal with your own family recipes we're literally going around the country and catching all these different flavors I appreciate it melted Butter's going on to seep into those potatoes now I'm gonna put the rest of the cheese on top look at this how beautiful that is I meant that was delicious it is right pickle and it adds a little pickled note to this because there is a lot of fat going on between the cheese and the mayonnaise and the water and the half and half so that little pickly moment it's like only gives you something okay so you could wrap this in some aluminum foil put it in the fridge and then just bake it a couple days later but we're putting it straight in 350 degrees for 45 minutes here we go I've got one I've seen it already done I seen it I looked ahead on the test I did I'm so sorry oh boy be careful girl how about it how about it fromage potatoes thank God for a little pressure a little pressure taters it's getting late all right now we're gonna add the chives Gotta Have chives I mean they make it yes yeah I agree it's almost like twice twice baked potato the gravy that you make oh no foreign man I love it and yeah cheese to anything it just UPS the ante but you didn't just add any cheese you added four to five cheese okay and that's what pimento cheese does it comes with lots of flavor I even taste that it was a little bit of garlic for such a big casserole but it's talking to me oh wow this is delicious I love a recipe that you like so much you want to go home and play with it which is exactly what you did this mom's mashed potatoes your Papa's pimento cheese wonder twins activate it's so so good can I say this to my Southern accent Honeys please I'll never tell you bless your heart\n"