Make Ahead Mashed Potatoes
Source of Recipe
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Recipe Introduction
Makes 12 servings
This dish can be made up to a week ahead. If preparing
ahead, place in an oven proof baking dish, allow to cool slightly,
cover and refrigerate.
List of Ingredients
5 lbs. russet or Yukon Gold potatoes (about 15 med.)
6 oz. reduced fat cream cheese, at room temperature
1 c. light sour cream
2 t. onion powder
1 t. salt
1/2 t. fresh ground black pepper
2 egg whites slightly beaten, or 1 whole egg
1 T. butter or margarine
Recipe
Cook potatoes whole or quartered, unpeeled in a large pot of boiling
water until tender, about 20 to 30 min. if whole, 15 to 20 min. if
quartered. Stick paring knife gently into center of potatoes to see if
they're tender.
Drain thoroughly; mash or send through ricer or food mill until there
are not lumps.
Add cream cheese, sour cream, onion powder, salt, pepper and egg
whites; blend well.
Spray a 9x13" casserole with nonstick cooking spray. Add potato
mixture. Dot with butter or margarine. Cool slightly, cover and refrigerate up
to 7 days. Remove from refrigerator 30 min. before baking.
Preheat oven to 350°. Bake, covered, 40 min. or until steaming hot in
center.
Note: Alternately, potatoes can be reheated in a slow cooker. Remove
potatoes from refrigerator about 3 1/2 hours before you plan to serve
them. Place in slow cooker. Dot with butter or margarine. Cook on low heat
for 3 hours, stirring twice during cooking. Or, if cooker is very slow
to heat, start on high; as potatoes heat up, reduce to low.
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