Prep-Ahead Mashed Potatoes

photo by:kraft

We’ve made mashed-potatoes the least of your worries for the big holiday meal. Our secret to a delicious make-ahead mash is two special ingredients: sour cream and cream ch...read more

time

prep:

30 min

total:

41 min

servings

total:

12 servings, 2/3 cup each

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What You Need

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

cup BREAKSTONE'S or KNUDSEN Sour Cream

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

1/4

cup milk

Tbsp. butter

pkg. (8 oz.) fresh mushrooms, sliced

Tbsp. chopped fresh thyme

Make It

COOK potatoes in boiling water in large saucepan 15 min. or until potatoes are tender; drain.

MASH potatoes. Add sour cream, cream cheese and milk; mash until blended. 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, 2 to 3 min. or until heated through. Sprinkle with thyme.

Kraft Kitchens Tips

Size-Wise

You can still enjoy your favorite foods while keeping portion size in mind.

Make it Easy

You 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.

Variations

Prepare 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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tdwulf

posted:12/10/2007

This was very good and very easy! I warmed them in my slow cooker and they kept very well. Everyone loved them!

TigerWendy

posted:11/26/2007

I made these potatoes on Wednesday for Thanksgiving this year. They were awesome! I actually warmed them up in my slow cooker starting a few hours before dinner. It gave me a lot more time to visit with my guests!!

silvia629

posted:11/18/2007

I made this last Thanksgiving the night before. It was so EASY! They were a hit. If you have guests who don't like the mushrooms, serve them on the side. Any mashed potato lover will love these...

a cook

posted:10/2/2007

I love it!!!!! I added a little shredded cheese on top then put the mushrooms and they melted the cheese!!!! just wonderful!!!! very good

nzaat

posted:8/11/2007

I made this to go with grilled sirloin steak. My husband and I loved it. I left the mushrooms on the side so we could put them on the potatoes or on the steak. I will definitely make this again!

a cook

posted:4/16/2007

Excellent,

a cook

posted:3/12/2007

I made a day ahead for Thanksgiving. The overall taste was good but the consistency could be a little thinner.

a cook

posted:1/22/2007

I served the mushrooms on the side allowing each person to put on as many or as few as he or she preferred. I used dry thyme. I also used russett potato, because that was what I had on hand. I did not have any complaints, which tells me it is a keeper.

smaewhite

posted:12/26/2006

I made these potatoes for Christmas dinner and they were wonderful. I added roasted garlic to the potatoes and sauteed the mushrooms with chopped green onion tops. My husband loved them, too and I will definitely make these again.

pjlindsley

posted:12/23/2006

I made these for Thanksgiving for my family and they absolutely loved them. Then I made it for work this past week and rave reviews there too. So easy and very good. I will definately make these again!