Mushroom Mashed Potatoes

By shauna

Ingredients

• 3 lb. Red Potatoes ( approx. 10 med. ) cut into chunks
• 1 C. Sour Cream
• 125 g. ( 1/2 of 250-g ) Philadelphia Cream Cheese, cubed
• 1/4 C. Milk
• 2 Tbsp. Butter
• 1 Pkg. ( 8 oz./227 g ) Fresh Mushrooms, sliced
• 2 Tbsp. Fresh Thyme, chopped

Preparation

Step 1

Place potatoes in lg. saucepan. Add enough water to completely cover potatoes. Bring to a boil on high heat. Reduce heat to med-low, cook 15 min. or till potatoes are tender; drain. Return to saucepan. Add sour cream, cream cheese & milk. Mash to desired consistancy. Spoon into microwaveable serving bowl; cover with plastic wrap. Refrigerate till ready to use. Meanwhile, melt butter in lg. skillet on med-high heat; add mushrooms. Cook 5 min. or till mushrooms are tender, stirring frequently. Spoon into sm. bowl; cover. Refrigerate till ready to use. Vent wrap covering potatoes by poking a few holes in the top. Microwave on high 6-8 min. or till heated through; stir. Top with mushrooms. Microwave, uncovered, an additional 2-3 min. or till heated through. Sprinkle with thyme. Serve.