Holiday Potato Casserole

3 pounds potatoes, peeled and quartered

1/2 cup butter

6 ounces cream cheese, softened

1 cup shredded cheddar cheese, divided

2-ounce jar diced pimentos, drained

1 small green pepper, finely chopped (optional)

1 bunch green onions, finely chopped

1/2 cup grated Parmesan

1/4 cup milk

1 teaspoon salt

1. Cook potatoes in boiling water to cover for 20 minutes or until tender. Drain, then mash.

2. Add butter and cream cheese, and beat at medium speed with an electric mixer until smooth. Stir in 1/2 cup cheddar cheese, pimentos, green pepper, green onions, Parmesan, milk and salt.

3. Spoon into lightly greased 11-by-7-inch baking dish. Cover and chill overnight, if desired.

4. To reheat, remove casserole from refrigerator; let stand at room temperature for 30 minutes. Bake in a preheated 350 degree oven for 40 minutes or until thoroughly heated. Sprinkle with remaining 1/2 cup cheddar; bake 5 minutes more, or until cheese melts.

Note: You can bake this dish immediately after it is prepared, if you wish, or transfer it into a greased slow cooker, sprinkle with the 1/2 cup cheddar and heat on low until ready to serve.

-- Dona Dickie