Potato, Mushroom and Sour Cream Casserole

• 2 lb. russet potatoes, peeled, quartered
• 1/4 cup butter or margarine, softened
• 1/2 lb. portobello mushrooms, chopped
• 1 tsp. black pepper, divided
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
• 1/2 cup milk, warmed
• 1/4 cup chopped drained oil-packed sun-dried tomatoes
• 1 Tbsp. chopped fresh chives

1. Cook potatoes in boiling water in large saucepan 15 min.
2. or until tender.
3. Meanwhile, melt 2 Tbsp.
4. butter in medium skillet on medium-high heat.
5. Add mushrooms; cook and stir 10 to 15 min.
6. or until tender.
7. Season with 1/2 tsp.
8. pepper.
9. Remove from heat.
10. Heat oven to 350F.
11. Drain potatoes; return to pan.
12. Mash until desired consistency.
13. Add 1/2 cup sour cream, milk and remaining butter and pepper; mash until blended.
14. Spoon half the potato mixture into 1-qt.
15. baking dish; top with layers of half each of the mushrooms and tomatoes.
16. Repeat layers.
17. Top with remaining sour cream; sprinkle with chives.
18. Bake 30 min.
19. or until heated through.

russet potatoes, butter, portobello mushrooms, black pepper, s, milk, tomatoes, fresh chives

Taken from www.kraftrecipes.com/recipes/potato-mushroom-sour-cream-casserole-145180.aspx (may not work)