3 lbs. red potatoes (about 10 medium) cut into chunks
1 c. sour cream
4 oz. cream cheese, cubed
¼ c. milk
2 Tbsp. butter
1 pkg. (8 oz.) fresh mushrooms, sliced
2 Tbsp. chopped fresh thyme (optional)

Place potatoes in large saucepan. Add enough water to completely cover potatoes. Bring to boil on high heat. Reduce heat to medium–low, cook 15 minutes or until potatoes are tender.
Drain potatoes, return to saucepan. Add sour cream, cream cheese and milk. Mash with potato masher to desired consistency. Spoon into microwaveable serving bowl, cover with plastic wrap. Refrigerate until ready to use.
Melt butter in large skillet on medium–high head, add mushrooms. Cook 5 minutes or until mushrooms are tender, stirring frequently. Spoon into small bowl, cover with plastic wrap. Refrigerate until ready to use.
Vent plastic wrap covering potatoes by poking a few holes in the top. Microwave on high 6–8 minutes or until heated through, stir. Top with mushrooms. Microwave, uncovered, an additional 2–3 minutes or until heated through. Sprinkle with thyme.
These potatoes can also be served immediately when cooked. YUMMY! Makes 12 servings, 2/3 cup each.