Potatoes Romano: Going on 20

This is a recipe received from a request in a newspaper here in SoCal. It's from the Enterprise Fish Co. where this old fashioned dish has been a standard menu item for almost two decades.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 2 1⁄2 lbs  white rose potatoes, peeled and diced (about 3 large potatoes)
• 1  cup warm water
• 1⁄2 cup  oil
• 2 1⁄2 cups  nonfat dry milk powder
• 1⁄2 cup  diced red bell pepper
• 1 1⁄2 teaspoons garlic powder
• 1 1⁄2 teaspoons white pepper
• 1  tablespoon seasoning salt
• 1  tablespoon salt
• 2  cups  instant potato flakes
• 1⁄4 cup  grated romano cheese
• 1  teaspoon paprika

Directions

1. Cook potatoes in boiling water until just tender, about 15 minutes. Drain, reserving 2 cups cooking water. Set aside.
2. Blend 1 cup warm water, oil, dry milk, bell pepper, garlic powder, white pepper, seasoning salt, and salt in medium mixing bowl.
3. Add cooked potatoes and reserved cooking water. Mix thoroughly. Add instant mashed potatoes and blend until smooth. Mix in half grated cheese. Consistency should leave slight residue on finger when touched.
4. Scrape mixture into 2-quart casserole dish about 2 inches deep. Sprinkle with paprika and top with remaining cheese. Bake at 350 degrees 30 to 40 minutes until heated through and top is golden.