INGREDIENTS

12 large russet potatoes, peeled and quartered
4 green onions, chopped
1/2 pound (.23 kilograms) cream cheese
2 cups light sour cream
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons butter
1 cup parmesan cheese, freshly grated

DIRECTIONS

1. Place peeled potatoes in a large pot half full of cool, salted water. Cover and bring to a boil, reduce heat to MEDIUM and continue cooking until tender, approximately 30 minutes. Meanwhile, chop green onions, and combine with cream cheese, sour cream, salt and pepper.
2. Drain potatoes, place into a large mixing bowl with butter and mash with a potato masher. Add cream cheese mixture and beat with an electric mixer until fluffy. Spoon mixture into a buttered aluminium tray or pan and sprinkle with Parmesan cheese. Can be refrigerated overnight at this point, covered tightly.
3. Place in an oven or barbecue, preheated to 350°F (177°C). Bake, uncovered, until golden brown, approximately 40-50 minutes.
4. NOTE: Can be prepared up to 2 days in advance and heated in the barbecue or oven, when needed.