Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain potatoes and mash. Add the cream cheese, butter, milk, salt and pepper; mix well. Stir in the green pepper, cheeses, chives and pimientos.
Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 50-60 minutes or until browned and heated through. Yield- 12-15 servings.
Originally Submitted
12/22/2012
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