Make-Ahead Mashed Potatoes

By mangia_g2

Ingredients

• 5 lbs Yukon Gold potatoes, peeled and quartered (about 15)
• 6 oz light cream cheese
• 1 cup light sour cream
• 2 tsp onion powder
• 1 tsp salt
• 1/2 tsp pepper
• 2 egg whites, slightly beaten
• 1 TB butter

Details

Servings 12

Preparation

Step 1

Cook potatoes in large pot of boiling water until tender, about 20 minutes. Drain and mash until there are no lumps. Add the rest of the ingredients except butter. Blend well. Spray a Crock Pot and add the potato mixture. Dot with butter. Cool slightly. Cover and refrigerate up to 7 days. Take out of refrigerator 3 1/2 hours before you plan to serve them. Cook on high for 3 hours. Stir occasionally to distribute heat. May need to turn to low so they don't burn.

Instead of the Crock Pot you may use a 13x9 pan to store the potatoes. Take out of fridge 30 minutes before baking. Preheat oven to 350 and bake, covered, for 40 minutes or til steaming hot in the center.