Both Country Crock® and Martina McBride are from Kansas, a place that inspired her to create this creamy and comforting side dish--a staple in her home.
Preparation Time
10 mins
Cooking Time
25 mins
Total Time
35 mins
Calories
187 Calories
Recipe Instructions
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.
Ingredients
¼ cup sour cream
4 ounces cream cheese, softened
1 teaspoon kosher salt, or to taste
¾ teaspoon chopped fresh thyme
1 tablespoon Country Crock® Spread
¼ cup Country Crock® Spread
1 ½ pounds russet potatoes, peeled and cut into 2-inch pieces
