Both Country Crockreg and Martina McBride are from Kansas a place that inspired her to create this creamy and comforting side disha staple in her home
Prep Time
35 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
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.
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.
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.
Cook's Notes:
For a cheesier version of mashed potatoes
stir in 1/4 cup shredded Parmesan cheese.
Use milk instead of half and half
