These make-ahead mashed potatoes save me a ton of time at the holidays. No more frantically whipping the potatoes while hungry family and guests hang around the kitchen!
5 lbs potatoes — peeled and cut into chunks
1 8-oz pkg cream cheese — cubed and softened
2 large egg whites — beaten
1 cup reduced-fat sour cream
2 tsp onion powder
1 tsp salt
1/2 tsp pepper
1 Tbs butter — melted
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
In a large bowl, rice the potatoes while hot. Combine the softened cream cheese, egg whites, sour cream, onion powder, salt and pepper; stir into potatoes until blended. Transfer to a greased 3-qt. baking dish. Drizzle with butter. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°.
If oven space is tight, you may reheat these potatoes in a slow cooker. A little extra milk may be needed to keep them moist.