5 lbs. potatoes, peeled
1/2 c. butter
2 (3 oz.) pkg. cream cheese, softened
1 c. dairy sour cream
4 oz. extra sharp Cheddar cheese (optional)
1/2 c. grated Parmesan cheese
4 green onions, chopped
1 tbsp. salt
1 tsp. pepper

Cook potatoes until tender. Mash or rice while hot. Add remaining ingredients and beat well. Turn into a 3-quart casserole. Cover and store in refrigerator. Will keep up to 2 weeks.

On "party day, " remove casserole from refrigerator 1 hour before baking. If desired, fluff up potatoes with a little milk. Bake uncovered at 350 degrees for 45 minutes or until heated throughout. Serves 10-12.