Prep-Ahead Mashed Potatoes Recipe

Prep-Ahead Mashed Potatoes Recipe

  • 3 pounds red potatoes, cut into chunks
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 4 ounces PHILADELPHIA Cream Cheese, cubed
  • 1/4 cup milk
  • 2 tablespoons butter
  • 1 (8 ounce) package fresh mushrooms, sliced
  • 2 tablespoons chopped fresh thyme
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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