Prep-Ahead Mashed Potatoes

INGREDIENTS :

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

COOKING DIRECTIONS :

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.

MORE :

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.

NUTRITION INFO :

Calories

180

Total fat

9 g

Saturated fat

5 g

Cholesterol

30 mg

Sodium

70 mg

Carbohydrate

20 g

Dietary fiber

2 g

Sugars

2 g

Protein

4 g

Vitamin A

6 %DV

Vitamin C

20 %DV

Calcium

4 %DV

Iron

6 %DV