3 lb. potatoes, peeled and quartered
1/2 c. butter buds, liquid
2 (3 oz.) pkg. no fat cream cheese, softened
1 c. (4 oz.) no fat shredded Cheddar cheese
1 (2 oz.) jar diced pimento, drained
1 sm. green pepper, finely chopped
1 bunch green onions, finely chopped
1/2 c. grated Parmesan cheese
1/4 c. skim milk
1 tsp. salt

Cook potatoes in boiling water until tender, drain and mash. Add butter buds, and cream cheese. Beat with mixer until smooth. Stir in 1/2 cup Cheddar cheese and next 6 ingredients. Spoon into a lightly sprayed baking dish (11x7x1 1/2). Cover and chill if desired. Remove from refrigerator and let stand 30 minutes. Bake at 350 degrees for 40 minutes or until thoroughly heated. Sprinkle with remaining 1/2 cup Cheddar cheese. Bake 5 minutes longer, or until cheese melts.