1Heat oven to 375°F. In 3-quart saucepan, heat water, milk, and butter to boiling; remove from heat. Stir in 2 pouches potatoes, cream cheese and pepper. Spoon into ungreased 2-quart casserole. Bake immediately, or cover and refrigerate up to 24 hours.
2Bake uncovered 20 to 25 minutes or until hot. Sprinkle with onions; bake 5 minutes longer or until onions are golden. Sprinkle with parsley.