Make Ahead Mashed Potatoes

By á-164901

These mashed potatoes are great because you can make them ahead and save yourself some time. They're the perfect Thanksgiving side dish!

Ingredients

• 15 medium (5 pounds) potatoes, peeled and quartered
• 6 ounces cream cheese, room temperature
• 1 cup sour cream
• 2 teaspoons onion powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 egg whites, slightly beaten
• 1 tablespoon butter or margarine

Preparation

Step 1

Spray a large casserole dish with vegetable-oil cooking spray. In a large pot of boiling water over medium-high heat, cook potatoes until tender when pierced with a fork; remove from heat and drain. Mash potatoes until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper, and egg whites; blend well. Dot with butter or margarine. Cool slightly, cover, and refrigerate.

Preheat oven to 350˚F. Take mashed potatoes out of the refrigerator 30 minutes before baking. Bake, covered, 40 minutes or until steaming hot in center. Remove from oven and serve immediately.

Note:

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


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