Prep-Ahead Mashed Potatoes

Ingredients

• 2 Tbsp butter 
• 1 cup knudsen cream sour
• 4 oz philadelphia cream cheese cubed ()
• 8 oz mushrooms fresh sliced
• 2 Tbsp thyme leaves fresh chopped
• 0.3 cup milk 
• 3 lb potatoes red cut into chunks ( 10 medium)

Equipment

• bowl
• frying pan
• sauce pan
• plastic wrap
• microwave

Directions

1. Cook potatoes in boiling water in large saucepan 15 min. or until potatoes are tender; drain.
2. Mash potatoes.
3. Add sour cream, cream cheese and milk; mash until blended. Spoon into microwaveable serving bowl; cover with plastic wrap. Refrigerate up to 2 days.
4. Meanwhile, melt butter in large skillet on medium-high heat.
5. Add mushrooms; cook 5 min. or until mushrooms are tender, stirring frequently. Spoon into bowl; cover. Refrigerate until ready to use.
6. 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.
7. Sprinkle with thyme.