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Ingredients:
- 3 pounds potatoes, peeled & quartered
- 1 1/2 sticks butter (6 ounces)
- 2 small (3 oz) packages cream cheese, softened
- 1 cup shredded Cheddar cheese
- 1 jar (2 oz) chopped pimiento, drained
- 1 small green pepper, finely chopped
- 6 green onions, finely chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- 1 teaspoon salt
Preparation:
Cook potatoes in boiling water to cover 15 minutes or until tender; drain
and mash. Add butter and cream cheese; beat at medium speed with and
electric mixer until smooth. Stir in 1/2 cup Cheddar cheese and next 6
ingredients; spoon into lightly buttered 11x7x1 1/2 inch baking dish.
Bake at 350° for 30 to 40 minutes, or until thoughly heated. Sprinkle with
remaining cheese; bake 5 minutes or until cheese melts.
You may prepare the night before (except for cheese topping) and refrigerate, covered, overnight. Let stand at room temperature 30 minutes before baking.
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