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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 tablespoons 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 a tablespoon of butter or margarine.

MARTINA’S TIP: For a cheesier version of mashed
potatoes, stir 1/4 cup shredded Parmesan cheese!

Martina McBride, Kansas City, Kansas

Makes: 6 servings

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

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