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
      

-Place potatoes in a large saucepan; cover with water, bring to a boil. Reduce
 heat; cover and cook for 15-20 mins. or until tender. Drain.
-In a large mixing 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. x 2 in. baking dish. Sprinkle with 
 remaining cheeses. Bake, uncovered, at 350 degrees for 20-25 minutes or until 
 heated through.
 
 (S&D February 2008, p. 34)