 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Ingredients:
3 lbs red potatoes, cut small |
6 ounces cream cheese, cubed |
1/2 cup unsalted butter, cubed |
1/2 cup half-and-half |
1 medium green bell pepper, chopped |
4 green onions, thinly sliced |
1 (2 ounce) jar pimientos, sliced, drained |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup cheddar cheese, shredded, divided |
1/2 cup parmesan cheese, grated, divided |
Directions:
1. Preheat oven to 350 degrees F, then grease an 11 x7 baking dish.
2. Put potatoes in a large saucepan & cover with water, then bring to a boil & reduce heat. Cover & cook 10-15 minutes or until tender, then drain.
3. In a large bowl, mash the potatoes, then add cream cheese, butter & half-and-half, beating together until blended.
4. Stir in the green pepper, onions, pimientos, salt & pepper, & then stir in 1/3 cup EACH of the 2 cheeses.
5. Transfer to the prepared baking dish & sprinkle with the remaining cheeses.
6. Bake, uncovered, for 20-25 minutes or until heated through.
|
|