Potatoes Divine - cooking recipe

Ingredients

3 lbs russet potatoes, pricked with fork
1/4 cup butter, softened or
1/4 cup margarine, softened
1/2 cup milk
SERVING DAY
3/4 cup whipping cream (I used half & half)
3 ounces gruyere cheese, grated (I used a Fiesta Blend)
3 tablespoons parmesan cheese, grated
2 tablespoons parsley, chopped (optional)

Preparation

COOKING DAY INSTRUCTIONS:
Preheat oven to 400 degrees. Grease 13x9x2 casserole dish.
Put potatoes directly on oven rack and bake for 45-60 minutes or till done. I put the potatoes in the microwave till done and use a small cookie scoop to remove potato pulp.
Mash potatoes with mixer or by hand until smooth (my family likes lumps so mine isn't smooth). Add butter/margarine and milk and mix.
Spread in a prepared pan. Freeze using foil & plastic wrap method.
SERVING DAY INSTRUCTIONS:
When casserole is thawed, preheat oven to 500 degrees.
With electric mixer, whip cream to soft peaks, then fold in Gruyere by hand. Spread evenly over potatoes and sprinkle with Parmesan.
Bake until heated through and topping is golden brown. Garnish with parsley and serve.