Classic Make-Ahead Mashed Potatoes Recipe
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, Washington
- 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
- 1. 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.
- 2. 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.
- 3. 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°. Yield: 12 servings (3/4 cup each).
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.
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