HOLIDAY POTATO CASSEROLE

HOLIDAY POTATO CASSEROLE


3 lbs. potatoes, peeled and quartered
1-1/2 sticks butter (6-oz,)
2 small (3-oz.) packages cream cheese, softened
1 cup shredded Cheddar cheese
1 jar (2-oz,) chopped pimientos, drained
1 small green pepper, finely chopped
6 green onions, finely chopped
½ cup grated Parmesan cheese
¼ cup milk
1 tsp. salt


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 an electric mixer until smooth. Stir in ½ cup Cheddar cheese and next 6 ingredients; spoon into a lightly buttered 11x7x1-1/2-inch-baking dish. Bake at 350^ for 30-40 minutes, or until thoroughly 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.