These mashed potatoes are great because you can make them ahead and save yourself some time. They're the perfect Thanksgiving side dish!
15
medium (5 pounds) potatoes, peeled and quartered
6
ounces cream cheese, room temperature
1
cup sour cream
2
teaspoons onion powder
1
teaspoon salt
1/2
teaspoon pepper
2
egg whites, slightly beaten
1
tablespoon butter or margarine
Spray a large casserole dish with vegetable-oil cooking spray. In a large pot of boiling water over medium-high heat, cook potatoes until tender when pierced with a fork; remove from heat and drain. Mash potatoes until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper, and egg whites; blend well. Dot with butter or margarine. Cool slightly, cover, and refrigerate. Preheat oven to 350˚F. Take mashed potatoes out of the refrigerator 30 minutes before baking. Bake, covered, 40 minutes or until steaming hot in center. Remove from oven and serve immediately. Note: This can be made up to a week ahead. If preparing ahead, place in an ovenproof baking dish, allow to cool slightly, cover, and refrigerate.
