1-1/2 sticks butter (6 ounces)
2 small (3 ounces) packages cream cheese, softened
1 cup shredded Cheddar cheese
1 jar (2 ounces) chopped pimiento, drained
1 small green pepper, finely chopped
6 green onions, finely chopped
1/2 cup grated Parmesan cheese
1/4 cup milk
1 teaspoon salt
Cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. Add butter and cream cheese; beat at medium speed with and electric mixer until smooth. Stir in 1/2 cup Cheddar cheese and next 6 ingredients; spoon into lightly buttered 11x7x1 1/2 inch baking dish. Bake at 350 degrees for 30 to 40 minutes, or until thoughly heated. Sprinkle with remaining cheese; bake 5 minutes or until cheese melts.
Note:
You may prepare the night before (except for cheese topping) and refrigerate, covered, overnight. Let stand at room temperature 30 minutes before baking.