Step 1

Place the chopped potatoes in a pot of cold water, ensuring the water goes an inch above the potatoes.

Step 2

Cover the pot and place over high heat to bring to a boil. Once boiling, uncover the pot and add 3 tsp of salt. Reduce to a simmer and let it bubble for 15-20 minutes or until the potatoes are fork tender.

Step 3

While the potatoes boil, make the pimento butter. Add all of the ingredients to a food processor and pulse until the peppers are well distributed and the butter has a light orange color.

Step 4

When the potatoes are ready, turn off the heat and drain in a colander. Let the potatoes rest there for 5 minutes, then transfer back to the pot and give them a rough mash.

Step 5

Add the milk, cream cheese, and pimento butter and mash until smooth. Then mash in the garlic powder, remaining 1 tsp of salt, and black pepper. Taste and add more salt or pepper if desired.

Step 6

To serve, sprinkle the top of the potatoes with a small pinch of pepper flakes (if desired). Then, melt the remaining pimento butter and either drizzle it on top or leave it off to the side for everyone to add their desired amount. Enjoy!