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Make-Ahead Mashed Potatoes




Source of Recipe


Oregon Live






Recipe Introduction


This can be made up to a week ahead. If prepared ahead, place in an ovenproof baking dish, allow to cool slightly, cover and refrigerate.





List of Ingredients



• 5 pounds potatoes, peeled and quartered (about 15 medium)
  
• 6 ounces light cream cheese
  
• 1 cup light sour cream
  
• 2 teaspoons onion powder
  
• 1 tsp. salt
  
• 1/2 tsp. black pepper
  
• 2 egg whites, slightly beaten
  
• 1 tbsp. margarine
  






Instructions



1. Cook potatoes in a large pot of boiling water until tender, about 20 minutes. Drain; mash until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper and egg whites; blend well.
   
2. Spray a 9-by-13-inch casserole with a nonstick cooking spray. Add potato mixture. Dotwith margarine.
   
3. Cool slightly, cover and refrigerate up to 7 days. Take out of refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Bake, covered, 40 minutes or until steaming hot in center.
   
4. Alternately, potatoes can be reheated in a crockpot. Take potatoes out of refirgerator about 3 1/2 hours before you paln to serve them. Place in crockpot. Dot with margarine or butter. Cook on low heat for 3 hours, stirring once or twice. They can be held an additonal 30 minutes or more.
   






Final Comments


Serves 12. Great for Thanksgiving or other holiday gatherings. I have successfully made this recipe without the egg whites.