Make-Ahead Mashed Potatoes

By Redvettchick

Can be put in a crockpot, or this can be made up to a week ahead of time. If preparing ahead, place in an over-proof baking dish & allow to cool slightly; cover and refrigerate. Makes 12 servings

Ingredients

• 5 pounds potatoes, peeled and quartered (about 15 medium)
• 6 ounces light cream cheese
• 1 cup light sour cream
• 2 tsp onion powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 egg whltes slightlY beaten
• 1 tablespoon margarine

Preparation

Step 1

Cook potatoes in large pot of boiling water until tender, about 20 min.
Drain; mash until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper, and egg whites; blend well.

Spray 9x13 in. casserole with nonstick cooking spray. Add potato mixture. Dot with margarine. Cool slightly, cover and refrigerate up to 7 days.

Take out of refrigerator 30 min. b/4 baking. Preheat oven to 350 degrees. Bake, covered, 40 min or until staming hot in center.

Can also be put in crockpot on low, for several hrs.