Potato Cheese Casserole
4 lbs potatoes
1/4 lb butter
1/4 cup milk
1/2 lb cream cheese, softened
1/2 cup shredded cheddar cheese
1/2 cup romano cheese or 1/2 cup parmesan cheese, grated
1 green pepper, chopped fine
1 small onions, minced or 1/2 cup snipped chives
1 teaspoon white pepper
Prep Day: Steam spuds until tender. Peel and mash. Melt butter add milk and all remaining ingredients. Mash well and beat until fluffy. Pour into casserole dishes and freeze.
Serve Day: thaw and bake uncovered in a 350 oven for 1 1/2 hours. You want it browned and bubbly.