Make Ahead Mashed Potatoes

Fantastic make-ahead mashed potato recipe that can be reheated in the oven or the crockpot. Make holidays easier for yourself!

• Ready In: 1 hr 10 mins
• Serves: 12

Ingredients

• 5  lbs potatoes, peeled and quartered
• 6  ounces cream cheese
• 1  cup sour cream
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 2  egg whites, slightly beaten
• 1  tablespoon butter

Directions

1. 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.
2. 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.