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Thread: Prep-Ahead Mashed Potatoes
02-24-2009, 09:09 PM #1
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- Aug 2008
- outside Philadelphia, PA
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Prep-Ahead Mashed Potatoes
3 lb. red potatoes (about 10 medium), cut into chunks 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA 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 up to 2 days.
MEANWHILE, melt butter in large skillet on medium-high heat. Add mushrooms; cook 5 min. or until mushrooms are tender, stirring frequently. Spoon into bowl; cover. Refrigerate until ready to use.
VENT plastic wrap covering potatoes by poking a few holes in the top just before serving. 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.
Kraft Kitchens TipsSize-WiseYou can still enjoy your favorite foods while keeping portion size in mind.Make it EasyYou can peel the potatoes if desired - it's a matter of personal preference. But keep in mind that the peels add texture, nutrients and color to the dish.VariationsPrepare as directed, using 2 pkg. (4 oz. each) sliced wild mushrooms, such as shiitake, oyster and cremini. Or, substitute fresh chives for the thyme. Or, sprinkle with 4 slices OSCAR MAYER Bacon, cooked and crumbled.