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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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You may prepare the night before (except for cheese topping) and refrigerate, covered, overnight. Let stand at room temperature 30 minutes before baking. 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 |
Directions:
1. Cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash.
2. Add butter and cream cheese; beat at medium speed with and electric mixer until smooth.
3. Stir in 1/2 cup Cheddar cheese and next 6 ingredients; spoon into lightly buttered 11x7x1 1/2 inch baking dish.
4. Bake at 350° for 30 to 40 minutes, or until thoughly heated.
5. Sprinkle with remaining cheese; bake 5 minutes or until cheese melts.
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