Prep-Ahead Mashed Potatoes

[Guest guest]

Prep-Ahead Mashed Potatoes

 

3 lb. red potatoes (about 10 medium), cut into chunks

1 cup Sour Cream

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed

1/4 cup milk

2 Tbsp. butter

1 pkg. (8 oz.) fresh mushrooms, sliced

2 Tbsp. chopped fresh thyme

 

PLACE potatoes in large saucepan. Add enough water to completely cover potatoes.

Bring to boil on high heat. Reduce heat to medium-low; cook 15 min. or until

potatoes

are tender.

 

DRAIN potatoes; return to saucepan. Add sour cream, cream cheese and milk. Mash

with potato masher to desired consistency. Spoon into microwaveable serving

bowl;

cover with plastic wrap. Refrigerate until ready to use.

 

MEANWHILE, melt butter in large skillet on medium-high heat; add mushrooms. Cook

5 min. or until mushrooms are tender, stirring frequently. Spoon into small

bowl;

cover. Refrigerate until ready to use.

 

VENT plastic wrap covering potatoes. Microwave on HIGH 6 to 8 min. or until

heated

through; stir. Top with mushrooms. Microwave, uncovered, an additional 2 to 3

min.

or until heated through. Sprinkle with thyme.

 

Makes: 12 servings, 2/3 cup each

 

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[Guest guest]

These sound divine and I'll be doing them soon but please save your potato

water! Throw it in the freezer or something. It makes the most wonderful bread.

Something about using potato water in yeast breads makes them even better! I'll

be posting a potato bread recipe soon, and a potato starter recipe. Jeanne in GA

 

 

 

 

 

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