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Make Ahead Mashed Potatoes




Source of Recipe


Razzle Dazzle


List of Ingredients




5 lbs. potatoes, peeled and quartered
6 oz. cream cheese
1 C. sour cream
1 t. salt
1/2 t. black pepper
2 egg whites, slightly beaten
1 T. butter

Cook potatoes in 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. Spray a 9 x 13-inch casserole with nonstick cooking spray. Add potato mixture. Dot with margarine. Cool slightly, cover and refrigerate up to 3 days. Take out of refrigerator 30 minutes before baking. Preheat oven to 350°F. Bake, covered, 40 minutes or until steaming hot in center.

Note: Alternately, potatoes can be reheated in a slow-cooker. Take potatoes out of refrigerator about 3 1/2 hours before you plan to serve them. Place in slow-cooker. Dot with margarine or butter. Cook on low heat for 3 hours, stirring once or twice. They can be held an additional 30 minutes or more.

Makes 12 servings

If desired, add roasted garlic or fresh herbs to the mixture before baking.




Recipe