3 lb potatoes; peeled and quartrd
1/2 cup butter (or marg.); softened
6 oz cream cheese; softened
1 cup cheese, cheddar; shredded divided
2 oz pimeiento, diced; drained
1 small pepper, green; finely choppd
1 bunch onions, green; finely choppd
1/2 cup cheese, parmesan; grated
1/4 cup milk
1 teaspoon 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 1/2 cup Cheddar cheese, pimiento, and remaining ingredients, spoon into a lightly greased 11x7x1-1/2" baking dish. Cover and chill, if desired. If made ahead, remove casserole from refrigerator, and let stand at room temperature 30 minutes.
Bake at 350 degrees for 35 minutes or until thoroughly heated. Sprinkle with remaining 1/2 cup Cheddar cheese; bake 5 minutes or until cheese melts.
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