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      Title: Martina Mcbride's Kansas Creamy Mashed Potatoes
 Categories: Potatoes, Dairy, Cheese, Herbs
      Yield: 6 servings

  1 1/2 lb Russet potatoes; peeled, in
           - 2" chunks
      1 ts Kosher salt
    1/4 c  Butter
      4 oz Cream cheese; softened
    1/4 c  Sour cream
    1/4 c  Half & half; warmed
    3/4 ts Fresh thyme; chopped

  Add the potatoes to a large saucepan and cover with cold water by
  at least 1". Add the salt and bring to a boil. Reduce the heat to
  medium and cook, partially covered, until the potatoes are very
  tender, 12-15 minutes. Drain and return the potatoes to the pan.

  Break up the potatoes with a potato masher. Gradually add butter or
  margarine and stir until incorporated. Gradually add the cream
  cheese, and then the sour cream, mixing well after each addition.

  Gradually stir in the warm milk, 2 tb at a time, until well
  incorporated and the potatoes are fluffy and light (you may not
  need all the milk). Stir in the thyme and season to taste with salt
  and pepper. Top with 1 tb of butter or margarine.

  Martina's tip: For a cheesier version of mashed potatoes, stir 1/4
  cup shredded Parmesan cheese!

  Recipe by Martina McBride, Kansas City, Kansas

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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