Mom's Cottage Potatoes

• Vegetarian

• Produce

  • 2 tbsp Parsley flakes, dried
  • 1 (7 ounce jar Pimentos
  • 5 lb Russet potatoes

• Breakfast Foods

  • 1 cup Cornflakes cereal

• Dairy

  • 16 oz American cheese
  • 1/2 cup Butter
  • 3/4 cup Milk

Found on theseasonedmom.com

Description

Ingredients

• 5 lbs. unpeeled russet potatoes (approximately 8 potatoes), boiled just until fork tender and diced cold
• 1 (7 ounce) jar diced pimentos, drained
• 2 tablespoons dried parsley flakes
• 16 ounces diced American cheese (such as Velveeta)
• ½ cup melted butter
• ¾ cup milk
• 1 cup Cornflakes cereal

Directions

• Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with cooking spray and set aside.
• In a large bowl, toss together cooked and diced potatoes, pimentos, parsley, and cheese. Spread in prepared baking dish.
• Pour melted butter and milk over potato mixture. Sprinkle top with Cornflakes, gently crushing cereal with your hand slightly as you sprinkle them over top.
• Bake uncovered for about 45 minutes.