Velvety Smooth Mashed Potato Casserole

• 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

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

gold potatoes, butter, milk, light sour cream, light cream cheese, cheddar cheese, green onions, parsley, paprika, salt, pepper, butter

Taken from www.food.com/recipe/velvety-smooth-mashed-potato-casserole-139541 (may not work)