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Prep-Ahead Mashed Potatoes
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3
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lb
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red potatoes, with skins on (about 10 medium), cut into chunks
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1
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cup
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Daisy Sour Cream
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4
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oz
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cream cheese, cubed
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1/4
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cup
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milk
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1 1/2
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tsp
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sea salt
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1
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garlic clove, crushed
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2
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Tbsp
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butter
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1
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pkg
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(8 oz) fresh mushrooms, sliced
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GARNISH
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2
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Tbsp
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fresh thyme, chopped
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1
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COOK potatoes in boiling water in large saucepan 15 min. or until potatoes are tender; drain.
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2
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MASH potatoes. Add sour cream, cream cheese, milk, salt and garlic. Mash until blended. Spoon into microwaveable 11x7x2" glass baking dish. Cover with plastic wrap. Refrigerate up to 2 days.
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3
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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.
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4
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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.
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Source
Source: KraftFoods.com
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