3 pounds potatoes, peeled & quartered

1 cup butter

2 (3oz) pkg cream cheese, softened

1 cup Cheddar cheese, shredded

1 (2oz) jar pimiento, drained

1 small green pepper, finely chopped

1 bunch green onions, finely chopped

1/2 cup Parmesan cheese

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 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 350F 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.