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MAKE-AHEAD MASHED POTATOES


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

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


Cook potatoes in large pot of boiling water until tender. Mash until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper and egg whites; blend well. Cool slightly, place in covered container and refrigerate (I put them in the removable liner of my crockpot)


Take 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 for 3 hours, stirring once or twice. They can be held an additional 30 minutes or more.


Pairs Well With


Notes

A dash of local for every season
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