Holiday Potato Casserole

Memory Lowe

3 lbs. red or white potatoes, peeled and quartered

½ cup butter or margarine

2 (3 oz.) pkgs. cream cheese, softened

1 cup (4 oz.) shredded cheddar cheese, divided

1 (2 oz.) jar diced pimento, well drained

1 small green pepper, finely chopped

1 bunch green onions, finely chopped

½ cup grated parmesan cheese

¼ cup milk

1 tsp. salt

Cook potatoes in boiling water to cover for 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 greased 11 x 7 x 1 ½ baking dish.  Cover and chill, if desired. Can chill up to several days. Note: You can bake casserole immediately instead of chilling. (Baking time may be less than 40 minutes.)

Remove casserole from refrigerator, and let stand at room temperature for 60 minutes. Bake at 350 degrees for 40 minutes or until thoroughly heated. Sprinkle with remaining ½ cup cheddar cheese; bake 5 minutes or until cheese melts. Makes 8 servings.