Potatoes a la Jack

(from Lucianolinda’s recipe box)

Source: The National Grange Bicentennial Cook Book 1976

Serves 12 people

Categories: Vegetables- Potatoes


  • 6 cups prepared Idaho mashed potatoes (prepared without butter)
  • 1/2 cup butter, softened
  • 6 oz. cream cheese, softened
  • 1/2 cup grated parmesan cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 tsp. saffron
  • 1/4 cup chopped green onions, white and green parts
  • 1/3 cup chopped green bell pepper
  • 1 (2 oz.) can or jar pimento, drained and diced
  • Parsley for garnish


  1. In a large mixing bowl, combine the mashed potatoes, butter, cream cheese, parmesan cheese and cheddar cheese. Beat until well blended. Add saffron, green onions bell pepper and pimento, mix well.
  2. Turn mixture into a 2 quart casserole. Refrigerate several hours for flavors to blend.
  3. Heat oven to 350 degrees. Bake 1 hour or until thoroughly heated. Garnish with parsley.

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