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Classic Make Ahead Mashed Potatoes

Classic Make Ahead Mashed Potatoes
“This light, holiday staple saves time on Thanksgiving day. No more frantically whipping the potatoes while hungry family and guests hang around the kitchen!” -Marty Rummel, Trout Lake, WA
12 ServingsPrep: 40 min. + chilling Bake: 50 min.

Ingredients

  • 5 pounds potatoes, peeled and cut into wedges
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 2 egg whites, beaten
  • 1 cup (8 ounces) reduced-fat sour cream
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon butter, melted

Directions

  • Place potatoes in a large saucepan 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, mash potatoes with cream cheese. Combine the 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. Cover and bake
  • at 350° for 50 minutes. Uncover; bake 5-10 minutes longer or
  • until a thermometer reads 160°. Yield: 12 servings (3/4 cup
  • each).
© Taste of Home 2013

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Classic Make Ahead Mashed Potatoes (continued)

Nutrition Facts: 3/4 cup equals 220 calories, 7 g fat (4 g saturated fat), 22 mg cholesterol, 316 mg sodium, 32 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 fat.
© Taste of Home 2013