- 4 pounds potatoes, peeled
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter or margarine, softened
- 1/4 cup milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup chopped green pepper
- 1/2 cup shredded Cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup snipped chives
- 1 (2 ounce) jar diced pimientos, drained
- Cook potatoes in boiling water until tender; drain and mash. Add cream cheese, butter, milk, salt and pepper; mix well. Stir in green pepper, cheeses, chives and pimientos. Spread in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 50-60 minutes or until browned and heated through.