Recipe(tried): Make-Ahead Mashed Potatoes

This can be made up to a week ahead. This is a wonderful Thanksgiving recipe. Delicious!

Make-Ahead Mashed Potatoes

5 pounds potatoes, peeled and quartered (about 15 medium.
6 ounces reduced-fat cream cheese
1 cup light sour cream
2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon pepper
2 egg whites, slightly beaten
1 Tablespoon butter or margarine

Cook potatoes in large pot of boiling water until tender. Mash until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper, and egg whites. Blend well. Cool slightly. Place in a covered container and refrigerate.

Take out of refrigerator about 3 1/2 hours before you plan to serve them. Place in slow cooker. (I use my crockpot.) Dot with margaine or butter. Cook on low heat for 3 hours, stirring once or twice. They can be held and additional 30 minutes or more.