Prep-Ahead Mashed Potatoes

• 3 lb. red potatoes (about 10 medium), cut into chunks King Sooper's 5 lb For $1.88 thru 02/09
• 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

1. Cook potatoes in boiling water in large saucepan 15 min.
2. or until potatoes are tender; drain.
3. Mash potatoes.
4. Add sour cream, cream cheese and milk; mash until blended.
5. Spoon into microwaveable serving bowl; cover with plastic wrap.
6. Refrigerate up to 2 days.
7. Meanwhile, melt butter in large skillet on medium-high heat.
8. Add mushrooms; cook 5 min.
9. or until mushrooms are tender, stirring frequently.
10. Spoon into bowl; cover.
11. Refrigerate until ready to use.
12. Vent plastic wrap covering potatoes by poking a few holes in the top just before serving.
13. Microwave on HIGH 6 to 8 min.
14. or until heated through; stir.
15. Top with mushrooms.
16. Microwave, uncovered, 2 to 3 min.
17. or until heated through.
18. Sprinkle with thyme.

red potatoes, s, philadelphia cream cheese, milk, butter, fresh mushrooms, thyme

Taken from www.kraftrecipes.com/recipes/prep-ahead-mashed-potatoes-95166.aspx (may not work)