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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.
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