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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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