Velvety Smooth Mashed Potato Casserole - cooking recipe

Ingredients

5 lbs yukon gold potatoes, scrubbed, peeled and cut into chunks
3 tablespoons butter
12 ounces fat-free evaporated milk
1 1/2 - 2 cups light sour cream
8 ounces light cream cheese, cubed
1 cup shredded sharp cheddar cheese
2 green onions, chopped with greens
2 teaspoons chopped parsley
1/4 teaspoon paprika
1 - 1 1/2 teaspoon salt
1/4 - 1/2 teaspoon pepper
2 tablespoons butter, melted

Preparation

Boil potato chunks salted water in a large pot until tender (about 15 minutes); drain.
Return hot drained potatoes to pot. Add 3 tbsp butter, milk, sour cream, cream cheese and cheddar cheese and mash all together.
Add green onions, parsley, paprika, salt and pepper and continue to mash well until smooth.
**If you are short on time, skip the baking.**.
Pour into lightly greased/sprayed 13\" x 9\" baking dish. Evenly pour the 2 tbsp melted butter over top.
Bake at 350 for 20-25 minutes or until butter on top just starts to brown slightly.