Potato Cheese Casserole



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

1. 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.

Yield: 12 servings