Ingredients

• 3 pounds medium red potatoes, quartered
• 2 packages (3 ounces each) cream cheese, cubed
• 1/2 cup butter, cubed
• 1/2 cup half-and-half cream or milk
• 1 medium green pepper, chopped
• 4 green onions, thinly sliced
• 1 jar (2 ounces) sliced pimientos, drained
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup shredded cheddar cheese, divided
• 1/2 cup grated Parmesan cheese, divided

Directions
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
In a large bowl, mash the potatoes. Add the cream cheese, butter and cream; beat until blended. Stir in the green pepper, onions, pimientos, salt and pepper. Stir in 1/3 cup cheddar cheese and 1/3 cup Parmesan cheese.
Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 8 servings.

Source: Taste of Home

Popularity: 33% [?]

Ingredients

• 3 lbs potatoes (about 4 large)
• 1/2 teaspoon salt
• 2 tablespoons butter or 2 tablespoons margarine
• 2 (3 ounce) packages cream cheese, softened
• 2/3 cup sour cream
• 1/4 cup milk
• 3/4 teaspoon salt
• 1 tablespoon butter or 1 tablespoon margarine, melted
• 1/2 teaspoon paprika

Directions
Place potatoes in a saucepan; add water to cover and 1/2 teaspoon salt. Bring to a boil; cover, reduce heat to medium and simmer for 25 minutes or until pototoes are tender. Drain. Peel potatoes; place in a large mixing bowl, and mash with a potato masher. Add 2 tablespoons butter, cream cheese, sour cream, milk and 3/4 teaspoon salt. Mix until all ingredients are blended. Spoon mixture into a lightly greased 12X8X2-inch baking dish. Brush top of mixture with melted butter; sprinkle with paprika. Bake immediately, or cover and refrigerate. If refrigerated, let stand at room temperature for 30 minutes before baking. Bake at 350F, uncovered for 30 minutes or until hot.

Source: Food.com

Popularity: 2% [?]