Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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, if preferred.

Nutrition Facts

187 calories; protein 4.3g; carbohydrates 21.2g; fat 9.9g; cholesterol 28.7mg; sodium 72mg. Full Nutrition