Prep Ahead Mashed Potatoes Recipe
Just plain healthy recipe...
Sour cream and cream cheese keep this prep ahead mashed potatoes dish deliciously rich so you can prepare it the night before and just microwave when you are ready.
3 pounds red potatoes, about ten medium, cut into chunks
1 cup light sour cream
4 ounces reduced-fat cream cheese, cubed
1/4 cup skim or 2-percent milk
2 tablespoons butter
1 8-oz. package fresh mushrooms, sliced
2 tablespoons chopped fresh thyme
Place potatoes in a large saucepan. Add enough water to completely cover potatoes. Bring to boil on high heat. Reduce heat to medium low; cook 15 minutes or until potatoes are tender.
Drain potatoes, return to saucepan. Add sour cream cream cheese and milk. Mash with OXO Good Grips Potato Masher to desired consistency. Spoon into microwaveable serving bowl; cover with plastic wrap. Refrigerate until ready to use.
Meanwhile, melt butter in large skillet on medium-high heat; add mushrooms. Cook five minutes or until mushrooms are tender, stirring frequently. Spoon into small bowl; cover with plastic wrap. Refrigerate until ready to use.
Vent plastic wrap covering potatoes by poking a few holes in the top. Microwave on high six to eight minutes or until heated through; stir. Top with mushrooms. Microwave, uncovered, an additional two to three minutes or until heated through. Sprinkle with thyme.
Make-ahead: These potatoes can be made up to two days before, if desired.
Yield: 12 servings
Serving size: 2/3 cup