THE Holiday Potato Casserole!
Every family has that dish that is just expected on a holiday table. I first discovered this recipe in a 1994 Christmas cookbook and have adjusted it over the years to my family's tastes and expanded the ingredients to make two casseroles so that there is enough to go around! One Thanksgiving I had it prepare the dish in individual ramekin dishes to allow everyone to have the same size serving and not run out! My daughter, Jeanne (pictured), also has made this dish for her collegiate team's buffet table during home matches! It is, by far my family's favorite potato dish!
THE Holiday Potato Casserole
5 lbs potatoes, peeled and chunked up
8 oz cream cheese, softened
1 1/2 sticks of butter, softened
1/2 cup half and half
1 tsp salt
1 tsp coarse ground black pepper
1 jar (4 oz) diced pimento, drained
1/2 cup sliced green onions
1 cup green pepper, diced
1 cup shredded parmesan cheese
1 cup finely shredded cheddar cheese (for casserole)
1 cup finely shredded cheddar cheese for topping
Preheat over to 350°. Spray 2 13x9 foil pans with cooking spray.
Boil potatoes until soft; 20-30 minutes. Drain the potatoes and return to the pot or a large mixing bowl.. (I use a pot big enough to mix the ingredients).
Add the cream cheese and butter to the hot potatoes, using a hand held mixer beat until cheese and butter are melted and there are no potato lumps left. Add all remaining ingredients (except cheese for topping) mixing to incorprate all vegetables and cheese throughout the mashed potatoes.
Divided mashed potato mixture evenly into two pans. Bake in oven for 30 minutes.
Remove casseroles, sprinkle 1/2 cup of cheese on top of each and return to the oven for 5-7 minutes until cheese melts on top.
Enjoy!