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Martina McBride’s Kansas Creamy Mashed Potatoes

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Martina McBride’s Kansas Creamy Mashed Potatoes

Directions

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Ingredients :

  • 1 ½ pounds russet potatoes, peeled and cut into 2-inch pieces
  • 1 teaspoon kosher salt, or to taste
  • ¼ cup Country Crock® Spread
  • 4 ounces cream cheese, softened
  • ¼ cup sour cream
  • ¼ cup half-and-half, warmed
  • ¾ teaspoon chopped fresh thyme
  • 1 tablespoon Country Crock® Spread
  • Methods :

  • Step 1

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

  • Step 2

    Break up the potatoes with a potato masher or a handheld mixer on low speed. Gradually add Country Crock® Spread and beat until incorporated. Gradually add the cream cheese, and sour cream, beating well after each addition.

  • Step 3

    Gradually stir in the warm half-and-half, 2 tablespoons at a time, until well incorporated and the potatoes are fluffy and light (you may not need all the half-and-half). Stir in the thyme and season to taste with salt and pepper. Top with remaining tablespoon Country Crock® Spread.

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